Save There was a night last winter when the fridge was nearly empty and I was too tired to think. I spotted two packets of instant ramen in the pantry and decided to make them feel less like a shortcut and more like a meal. I tossed in leftover chicken, soft-boiled an egg, and swirled in a spoonful of Kewpie mayo at the end. The broth turned creamy and rich, the yolk broke into golden ribbons, and suddenly I was eating something that tasted intentional. It became my go-to whenever I wanted comfort without the wait.
I made this for a friend once after a long day of helping her move apartments. We sat on the floor of her new kitchen, bowls balanced on our knees, and she said it tasted like the kind of thing youd crave at midnight in Tokyo. I loved that. It reminded me that good food doesnt have to be fancy or take hours. Sometimes it just needs to feel warm and exactly right for the moment.
Ingredients
- Instant chicken ramen: Use any brand you like, but the seasoning packets are key here for building that savory base without extra work.
- Cooked chicken breast: Rotisserie chicken works beautifully and saves time, or use any leftover roast chicken you have on hand.
- Soft-boiled eggs: The jammy yolk is what makes this bowl feel luxurious, so dont skip the ice bath step or theyll keep cooking.
- Baby spinach or bok choy: Fresh greens wilt right into the broth and add a bit of color and texture without any fuss.
- Scallions: Thinly sliced, they bring a sharp, fresh bite that cuts through the richness of the mayo and broth.
- Nori strips: Optional, but they add a subtle ocean flavor and make the bowl look like it came from a ramen shop.
- Toasted sesame seeds: A small sprinkle adds nuttiness and a gentle crunch that ties everything together.
- Kewpie mayonnaise: This is the star, richer and tangier than regular mayo, and it transforms the broth into something creamy and crave-worthy.
- Soy sauce: Just a teaspoon deepens the savory notes without overpowering the delicate chicken flavor.
- Sesame oil: A few drops give the broth that toasted, aromatic finish that smells like comfort.
- Black pepper: Freshly ground adds a hint of heat and wakes up all the other flavors.
Instructions
- Boil the eggs just right:
- Bring a pot of water to a rolling boil, then gently lower in the eggs with a spoon so they dont crack. Set a timer for six to seven minutes depending on how jammy you like the yolk, then immediately transfer them to ice water to stop the cooking.
- Cook the noodles with the seasoning:
- In a medium pot, bring water to a boil and add the ramen noodles along with both seasoning packets. Let them cook according to the package instructions, usually about three minutes.
- Add the chicken and greens:
- During the last two minutes of cooking, stir in the shredded chicken and baby spinach or bok choy so they warm through and the greens wilt into the broth. This keeps everything tender without overcooking.
- Finish with soy and sesame oil:
- Stir in the soy sauce and sesame oil right before you take the pot off the heat. The oils fragrance blooms in the hot broth and adds that final layer of depth.
- Build your bowls:
- Divide the noodles, broth, chicken, and greens evenly between two bowls. Top each one with a halved soft-boiled egg, a generous tablespoon of Kewpie mayo, sliced scallions, nori strips if youre using them, sesame seeds, and a few grinds of black pepper.
- Serve and stir:
- Bring the bowls to the table while theyre still steaming. As you eat, stir the Kewpie mayo into the broth so it melts and turns everything creamy and luscious.
Save One rainy afternoon, my brother came over unannounced and I threw this together in fifteen minutes. He ate two bowls and asked if Id teach him how to make it. I realized then that this wasnt just a quick meal, it was something that made people feel cared for without me having to try too hard.
Storing and Reheating
This dish is best eaten fresh, but if you have leftovers, store the noodles and broth separately from the toppings in airtight containers in the fridge. Reheat the noodles gently on the stove with a splash of water to loosen them, and add fresh Kewpie mayo, a new soft-boiled egg, and toppings when you serve. The texture wont be quite the same, but itll still taste comforting and rich.
Swaps and Variations
If you cant find Kewpie mayo, regular mayonnaise works in a pinch, though it wont be quite as tangy or creamy. You can swap the chicken for thinly sliced pork, tofu, or even shrimp if thats what you have. For a spicier version, drizzle in some chili oil or sprinkle shichimi togarashi on top. I once added a handful of corn and it turned sweeter and more playful, which my niece loved.
Making It Your Own
This recipe is forgiving and welcomes whatever you have on hand. Ive made it with kale instead of spinach, added a splash of mirin for sweetness, and even topped it with crispy fried garlic when I was feeling fancy. The bones of the dish stay the same, but you can dress it up or down depending on your mood or what your pantry looks like that day.
- Try adding a few slices of fresh ginger to the broth for a warming, aromatic kick.
- If you want more texture, toss in some bean sprouts or shredded cabbage during the last minute of cooking.
- A soft pat of butter stirred in at the end makes the broth even richer and more indulgent.
Save This bowl has gotten me through late nights, lazy weekends, and days when I just needed something warm and easy. I hope it does the same for you.
Recipe FAQs
- → How do I make the soft-boiled eggs perfect?
Boil eggs gently for 6–7 minutes, then transfer immediately to ice water to stop cooking. This ensures a silky yolk and tender whites.
- → Can I substitute the chicken with another protein?
Yes, rotisserie chicken or leftover roast chicken works well, providing similar texture and flavor without extra prep.
- → What makes Kewpie mayo special in this dish?
Kewpie mayo is richer and creamier than regular mayo, adding a subtle sweetness and depth that enhances the broth's flavor.
- → Are there any vegetarian alternatives for this meal?
Try replacing chicken with tofu or mushrooms and use vegetable broth while keeping the soft-boiled eggs and greens for layers of texture.
- → How can I add more spice to this meal?
Add a dash of chili oil or sprinkle some shichimi togarashi for a gentle heat and extra complexity in flavor.
- → Is it better to use baby spinach or bok choy?
Both add freshness; baby spinach wilts quickly for softness, while bok choy offers a bit more crunch and mild bitterness.