Chicken Ramen with Kewpie Mayo (Printable)

A quick, comforting bowl of chicken ramen elevated with creamy Kewpie mayo and soft-boiled eggs.

# Components:

→ Protein & Noodles

01 - 2 packs instant chicken ramen noodles with seasoning packets
02 - 1 cooked chicken breast, shredded or sliced

→ Vegetables & Toppings

03 - 2 soft-boiled eggs
04 - 1 cup baby spinach or bok choy
05 - 2 scallions, thinly sliced
06 - 1 sheet nori, cut into strips (optional)
07 - 1 tablespoon toasted sesame seeds

→ Flavor Enhancers

08 - 2 tablespoons Kewpie mayonnaise
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - Freshly ground black pepper, to taste

# Method:

01 - Bring a pot of water to a boil, gently lower in eggs, and cook for 6 to 7 minutes. Transfer eggs to ice water, peel carefully, and set aside.
02 - In a medium saucepan, cook ramen noodles according to package directions, including seasoning packets.
03 - During the last two minutes of cooking, stir in shredded chicken and baby spinach or bok choy to warm through.
04 - Stir soy sauce and sesame oil into the pot to blend flavors evenly.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled egg, one tablespoon of Kewpie mayonnaise, sliced scallions, nori strips if using, toasted sesame seeds, and freshly ground black pepper.
07 - Serve at once, encouraging mixing the Kewpie mayonnaise into the broth to create a creamy texture while eating.

# Expert Advice:

01 -
  • It takes the nostalgia of instant ramen and makes it taste like you ordered takeout from your favorite spot.
  • The Kewpie mayo melts into the broth and creates this creamy, umami-packed base that feels indulgent without any fuss.
  • You can have a complete meal on the table in 20 minutes, even on your most exhausted evenings.
02 -
  • Dont skip the ice bath for the eggs or youll end up with a rubbery white and a chalky yolk instead of that silky center.
  • Add the Kewpie at the end, not during cooking. Heat can break the emulsion and youll lose that creamy swirl.
  • If your broth tastes too salty, add a splash of water or a squeeze of lime to balance it out.
03 -
  • If you want more heat, drizzle in chili crisp or a few drops of hot sesame oil right before serving.
  • For a richer broth, whisk the Kewpie with a little broth in a small bowl first, then pour it back in so it blends smoothly.
  • Use kitchen shears to cut the nori into strips right over the bowl. Its faster and you wont lose any pieces.
Return