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Put a pot of water on to boil for the noodles
Slice the beef into ¼ inch slices or cut the chicken into ¾ inch cubes.
Heat the oil in a pan large enough to hold the stock until it just shimmers.
Fry the beef or chicken until just done. Remove.
Gently lower the eggs into the boiling water (the water for the noodles) and cook for 6 ½ minutes.
After 6 ½ minutes place the eggs in a bowl of ice water to cool. You want them to cool quickly to stop the yolks from hardening.
Once they have cooled slice each egg in half lengthwise. Be careful. The yolks still have a bit of runny texture.
Chop the cubes into small pieces
Deglaze the pan with a bit of chicken stock then add about another cup of stock.
Add the chopped cubes into the stock and bring to a boil. These things don't dissolve very well so you will have to chase them with a spatula.
Once the cubes have dissolved add the remaining stock and simmer for about 4-5 minutes.
While the stock simmers cook the ramen noodles per the instructions on the package.
Drain the noodles.
Divide the noodles across two bowls. Arrange the beef or chicken overtop the noodles and pour half the broth into each bowl. Add the eggs, submerging slightly to warm them through.
Top with green onion and enjoy!