6-Minute Fermented Egg Ramen

Bring a pot of water to a boil and add the white vinegar. Once the water is boiling, carefully add the eggs and cook for exactly 6 minutes on high. Once the eggs are done, remove from pot and place them in a cold-water bath. Crack one side of the egg and fit a spoon between the eggshell and the egg and twist to remove the egg. In a bowl, combine the marinade ingredients: ¼ cup of soy sauce, ¼ cup of mirin, and 1 cup of water. Add the deshelled eggs to the marinade and let marinate for at least one hour covered in the refrigerator (fermented eggs can be stored for up to 4-6 days in the fridge). Once the eggs are ready, prepare the instant ramen according to its directions. Top the prepared ramen with the nori (cut into four strips and layered) and the chopped green onion. Slice the marinated egg in half and place both halves on top of the soup. Note: To ensure food safety, eggs should be cooked until the center reaches 160°F.