In a saucepan, combine 1 cup of low sodium chicken stock, ¼ cup of soy sauce, 2 tablespoons of sake, 1 tablespoon of evaporated cane sugar, and 1 teaspoon of grated ginger. Whisk to blend and bring to a gentle boil. Allow to boil for 2 minutes and then let cool.

Gently create a small divot on the bottom of each egg. In a medium pot, add the eggs and cover with water by about 2 inches. Bring to a rolling boil and turn off heat, covering the pot. Set a timer for 5-6 minutes.

Once the timer goes off, drain the hot water and transfer the eggs to a bowl filled with ice water for at least 20 minutes to stop the cooking process.

Gently tap the eggs on a hard surface to crack the shells. Start peeling from the bottom to remove the shell easily. Rinse the peeled eggs under cold water.

In a zip-top bag or shallow dish, place the peeled eggs and pour the cooled marinade over them. Seal and let marinate in the refrigerator for 8 to 12 hours.

After marination, transfer the Ramen Eggs to an airtight container. They can be stored in the refrigerator for up to 3 days.