Put eggs in a medium sauce pan and add water to cover. Bring water to a boil over high heat, reduce to medium heat and let boil for 9-10 minutes. Then immediately remove eggs and dump into an ice bath to cool.
Refer to instructions on the package to prepare noodles if possible. Otherwise, bring 3 quarts of water to a boil in a tall pasta pot, add noodles and cook for 2 – 3 minutes until noodles are done, stirring with chopsticks. Immediately drain noodles and rinse under cold water in a colander. Let noodles sit in an ice bath.
Open the Kamaboko package, peel it off the wooden base with a knife and cut into thin slices.
Peel eggs and cut into thin slices with an egg slicer or a knife.
Wash and slice the green onion thinly.
Add some noodles to a bowl, top with Kamaboko, egg and green onion, dress with soup base and enjoy cold.