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Bring small pot water to boil. Place eggs in boiling water and cook 7 minutes. Remove with slotted spoon and run under cold water; then peel.
In large bowl, combine ginger, garlic, and two-thirds scallions, reserving other third.
Heat oil in small saucepan 2 minutes, until hot, but not smoking. Pour hot oil over scallion mixture and stir well. Scallions will begin to wilt. Let sit 5 minutes before adding remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with sea salt. Let sit 15 minutes, until flavors meld. Taste and adjust seasonings.
Meanwhile, bring medium pot salted water to boil. Cook ramen 30 seconds; then, drain well and toss with scallion mixture. Divide between two plates or bowls. Cut eggs in half and add to each plate. Top with a sprinkle of sesame seeds and chili oil, if desired.