Heat vegetable oil in a small saucepan over medium heat until it reaches 350 degrees Fahrenheit. Place chili flakes and minced garlic in a heat-safe bowl. Carefully pour the hot oil over the chili flakes and garlic, stirring immediately. Let it cool for 5 minutes.

In a large pot, bring chicken broth to a boil over high heat. Add soy sauce and sesame oil, stirring to combine. Reduce heat to medium-low and keep warm.

In a separate pot, bring water to a boil and cook ramen noodles according to package directions, usually 3-4 minutes. Drain the noodles and rinse briefly under cold water.

Boil eggs for exactly 6 minutes, then transfer to an ice bath. Once cooled, peel and slice in half lengthwise.

Divide the cooked noodles among four serving bowls. Ladle the hot broth over the noodles, filling each bowl about three-quarters full.

Top each bowl with 2-3 tablespoons of the prepared chili oil, one egg half, and sliced green onions.

Serve the ramen hot, allowing diners to stir the chili oil throughout the broth before eating. Add extra chili oil to taste.