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Place scallions, garlic, and neutral oil in a small skillet. Cook over low until the garlic turns golden, about 15 minutes. Set aside, and let cool slightly, about 10 minutes. Drain oil through a fine mesh strainer into a small bowl, discarding solids. Stir in sesame oil. Make the Ramen
Pour chicken broth and clam juice into a medium saucepan. Bring to a boil over medium-high; remove from heat. Stir in soy sauce and salt, stirring until combined. Season with additional salt to taste, if desired. Cover and keep warm over low heat.
Meanwhile, fill a large bowl with water and ice. Bring a medium pot of water to a boil, then reduce heat to a simmer. Using a large spoon, gently lower the eggs into the water one at a time. Cook for 7 minutes, then transfer eggs to the bowl with ice water. Peel eggs when ready to serve.
Bring a large pot of water to a boil over high. Add ramen noodles; cook according to package directions. Drain noodles, and divide evenly among 4 bowls.
Pour about 2 cups broth mixture into each bowl. Halve soft-boiled eggs. Top each bowl evenly with chāshū (if using), 2 egg halves, sliced scallion, and ½ teaspoon furikake.