Combine all liquids into a bowl and mix well. Split this mixture into two baggies.
Prepare an ice bath (large bowl filled with a ton of ice and water).
Put enough water into the pot so that it is one inch above the eggs. Bring this to a boil.
Place the eggs in the boiling water (carefully). Once all the eggs are in there, reduce the heat to maintain a simmer (medium-high). Cook them like this for 7 minutes.
Take the eggs out and transfer them to the ice bath. Let them cool in the bath for 3 minutes.
Gently peel the eggs. They are not completely harded, so be very gentle.
Put 3 eggs in each baggie. The eggs should be submerged. If they are not fully, I often seal the bag and gently place it in a drinking glass. This displaces the liquid and tends to do the trick (tupperware also works).
Let them marinate. The time you allow them will impact the flavor. I tend to make these a day or two before I plan on making ramen. It lets them soak up a good bit of the flavor without being overpowering.
When ready to serve, take the eggs out of the baggies and discard the baggies. Cut the eggs in half (long ways) and place two halves in each bowl of ramen.