Start by whisking together the soy sauce, rice vinegar, and water in a bowl. This marinade will infuse the eggs with flavor, so give it a good mix and set it aside.
Next, prepare an ice bath by filling a bowl with ice and cold water. This step is crucial for halting the cooking process once the eggs are done, ensuring they maintain that perfect soft-boiled texture.
Now, add one cup of cold water to your Instant Pot and place the steamer rack inside. This will lift the eggs above the water, allowing them to steam perfectly.
Carefully place the eggs on top of the steamer rack. Make sure they are not touching each other for even cooking.
Close the lid and set the Instant Pot to manual, high pressure for three to five minutes. If you like your yolks slightly runny, aim for the lower end of the time; for a firmer yolk, go closer to five minutes.
After cooking, quickly switch the vent to release pressure. This is an important step; if you let the eggs sit in the heat, they will continue to cook and become overdone.
Once the pressure is released, carefully use tongs to place the eggs in the ice bath. Let them sit for three to five minutes to cool down and stop the cooking process.
Once cooled, gently peel the eggs. I find tapping the bottom helps start the peeling process. Sometimes, peeling under running water can make it easier.
Now, place the peeled eggs in the marinade, ensuring they are completely submerged. Allow them to marinate for several hours or ideally overnight for maximum flavor.
When you're ready to use them, simply reheat the eggs in your ramen broth for a few minutes. Just be cautious not to leave them in the broth too long, as they can overcook!
