Bring a small pot of water to a boil. Place eggs in boiling water and cook for 7 minutes. Remove with a slotted spoon and run under cold water; then peel.
In a large bowl combine ginger, garlic and two-thirds of the scallions, reserving the other third.
Heat oil in a small saucepan until it is hot, but not smoking, about 2 minutes. Pour hot oil over scallion mixture and stir well. The 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 until flavors meld, 15 minutes. Taste and adjust seasonings.
Meanwhile, bring a medium pot of salted water to a boil. Cook ramen for about 30 seconds; then drain well and toss with scallion mixture. Divide between two plates or bowls. Cut the eggs in half and add to each plate. Top with a sprinkle of sesame seeds and chili oil, if desired.