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. Add the deshelled eggs 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 then top with nori and the green onion. Slice the marinated egg in half and place both halves on top of the soup.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.