Slice thin the green onions diagonally. In a small pot, bring water to boil. Put in eggs, cook for 2 minutes. Drain and put the eggs in ice water - this will stop them from cooking. Cut each in half slowly with a small knife, you should get an ooey-gooey yolk consistency.
In a large pot, bring water to boil. Open the ramen packages to find the soup base packets. Empty the packets into the boiling water and stir well. Put the ramen noodles into the boiling broth and cook for 2 minutes.
Pour the ramen noodles and broth into 2 bowls. Garnish with egg halves, pork (or whatever your protein is), and green onions. Find the sesame seeds packets in the ramen packages and sprinkle the content onto the ramen noodles.
DO YOU KNOW ...
Instant ramen originated from Japan during the WWII era when Momofuku Ando, its creator, stepped up to feed the war-torn and hungry country with cheap food source. Before he created instant ramen, the noodle was widely eaten in the country already in the form of traditional noodle soup made of Chinese-style egg noodles and chicken/pork broth. Every region in Japan has its version of this beloved dish (not unlike the pasta craze in Italy) and Japanese chefs continue to experiment with ramen even today. Today, through college dorms and households around the world, people consumes about 94 billion packages of instant ramen annually. It is tasty, cheap, and easily quick to prepare. Asian kids love to eat ramen, both cooked and raw (topped with its seasoning, as an afternoon snack much like potato chips). One thing to keep in mind: ramen is high in its sodium content.