Save I was craving something warm and fast one rainy weeknight when I realized I could turn a packet of instant ramen into something that actually felt special. I remembered the Kewpie mayo sitting in my fridge from a grocery run and thought, why not swirl it into the broth? The first spoonful was silky, rich, and so comforting I almost laughed at how simple it was. Now this is my go-to when I want real flavor without real effort.
The first time I made this for a friend who dropped by unexpectedly, I was embarrassed to serve instant noodles. But after one bite, she looked up and said it tasted like something from a ramen shop. That soft-boiled egg with the runny yolk mixing into the creamy broth sealed the deal. We ended up making it together the next week, and now its her weeknight ritual too.
Ingredients
- Instant chicken ramen: The foundation of this dish. Use any brand you love, but the seasoning packets are key for building that savory base quickly.
- Cooked chicken breast: Shredded rotisserie chicken works beautifully here and saves you from cooking protein from scratch.
- Soft-boiled eggs: The runny yolk is non-negotiable. It adds richness and turns every spoonful into something luxurious.
- Baby spinach or bok choy: A handful of greens wilts right into the broth and makes you feel like youre eating something nourishing.
- Scallions: Fresh, sharp, and bright. They cut through the richness and add a little snap.
- Nori: Optional, but it brings that authentic ramen shop vibe and a hint of ocean flavor.
- Toasted sesame seeds: Nutty, crunchy, and they make the bowl look like you tried harder than you did.
- Kewpie mayonnaise: This is the secret. Its tangier and creamier than regular mayo, and it transforms the broth into something almost decadent.
- Soy sauce: A little extra depth never hurt. It balances the sweetness of the Kewpie.
- Sesame oil: Just a teaspoon adds warmth and that toasted, aromatic finish.
- Black pepper: Freshly ground is best. It adds a gentle heat that wakes everything up.
Instructions
- Boil the eggs:
- Lower them gently into boiling water and set a timer for exactly 6 to 7 minutes. The ice bath stops the cooking so you get that perfect jammy yolk.
- Cook the noodles:
- Follow the package directions and add the seasoning packets. This is the base, so dont skip the flavor sachets.
- Add chicken and greens:
- In the last 2 minutes, toss in your shredded chicken and spinach or bok choy. They warm through without overcooking.
- Stir in soy and sesame oil:
- This is where the broth gets its grown-up upgrade. Stir well so everything is evenly flavored.
- Divide and top:
- Ladle everything into bowls, then add the halved egg, a big dollop of Kewpie, scallions, nori, sesame seeds, and pepper. Mix the mayo into the broth as you eat for maximum creaminess.
Save One night I was too tired to even think about dinner, and I made this in my pajamas while half-watching a show. The smell of sesame oil hitting the hot broth snapped me out of my fog, and suddenly I was sitting at the table actually enjoying my meal instead of just refueling. Its wild how something this simple can feel like taking care of yourself.
How to Get the Perfect Soft-Boiled Egg
Timing is everything. Six minutes gives you a runny yolk, seven gives you jammy. I always prep an ice bath before I start so I can shock them the second the timer goes off. Peel them under cool running water and the shells slip right off without tearing the whites.
Swapping Proteins and Veggies
Rotisserie chicken is my favorite shortcut, but Ive also used leftover pork, seared tofu, and even canned tuna in a pinch. For greens, anything wilts fast, so try baby kale, tatsoi, or even torn cabbage. Just add them at the end so they stay bright and tender.
Storing and Reheating
Honestly, ramen is best fresh because the noodles soak up broth and get mushy. If you must store it, keep the noodles, broth, and toppings separate in the fridge for up to a day. Reheat the broth gently, cook fresh noodles, and assemble right before serving.
- Store soft-boiled eggs unpeeled in the fridge and they stay good for two days.
- Reheat broth on the stove, not the microwave, so it doesnt get weirdly oily.
- Always add fresh Kewpie and toppings after reheating, never before.
Save This bowl has become my midweek reset, the thing I make when I need comfort without commitment. Its proof that you dont need fancy ingredients or hours in the kitchen to feel completely satisfied.
Recipe Guide
- → How do I achieve the perfect soft-boiled eggs?
Bring water to a gentle boil, lower eggs carefully, and cook for 6 to 7 minutes. Transfer eggs to ice water immediately to stop cooking, then peel for a silky, slightly runny yolk.
- → Can I substitute the chicken with other proteins?
Yes, rotisserie or leftover roast chicken works well. For variation, try tofu or shrimp to complement the flavors.
- → What does Kewpie mayo add to the dish?
Kewpie mayonnaise offers a rich, tangy creaminess with a slight umami depth that blends beautifully into the broth, elevating the noodle soup.
- → Is it necessary to add both soy sauce and sesame oil?
Combining soy sauce and sesame oil creates a balanced savory base and a nutty aroma, enhancing the overall flavor complexity.
- → Can I use alternatives to baby spinach or bok choy?
Other leafy greens such as kale or Swiss chard can be substituted, but adjust cooking times slightly to maintain texture.
- → How can I add extra heat or spice to the dish?
A dash of chili oil or a sprinkle of shichimi togarashi adds pleasant warmth without overpowering the delicate flavors.