Chicken Ramen with Kewpie Mayo (Print Version)

Tender chicken and soft-boiled egg uplift instant ramen with creamy Kewpie mayo and fresh greens.

# What You'll Need:

→ Protein & Noodles

01 - 2 packs instant chicken ramen 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

# How To Make:

01 - Bring a pot of water to a boil, gently lower eggs in and cook for 6 to 7 minutes. Transfer eggs to ice water, peel, and set aside.
02 - In a medium saucepan, cook ramen noodles according to package instructions, including seasoning packets.
03 - During the final 2 minutes of cooking, add shredded chicken and spinach or bok choy to the pot; heat through.
04 - Stir in soy sauce and sesame oil to the noodles and broth mixture.
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, scallions, nori strips if desired, toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, mixing the Kewpie mayonnaise into the broth while eating for extra creaminess.

# Expert Tips:

01 -
  • It transforms instant ramen into something that feels restaurant-worthy without any complicated technique.
  • The Kewpie mayo melts into the broth and creates this silky, umami-packed richness you cant get any other way.
  • You can have a hot, satisfying bowl on the table in under twenty minutes, even on your most exhausted evenings.
02 -
  • Dont skip the ice bath for the eggs or the yolks will turn chalky and lose that silky, golden center that makes this dish special.
  • Add the Kewpie mayo at the very end, not during cooking, so it stays thick and creamy and you can swirl it into the broth as you eat.
03 -
  • Use a slotted spoon to lower the eggs into boiling water so they dont crack from the impact.
  • Let the Kewpie mayo sit on top of the hot broth for a few seconds before stirring, it warms up and blends more smoothly that way.
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