Chicken Ramen with Kewpie Mayo (Print)

Instant ramen elevated with shredded chicken, soft eggs, and a creamy Japanese mayo twist.

# Components:

→ 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 nori sheet, 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

# Directions:

01 - Bring water to a boil, gently lower eggs in, 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 with seasoning packets according to package directions.
03 - During the last 2 minutes of cooking, add shredded chicken and spinach or bok choy to the pot to heat through.
04 - Stir soy sauce and sesame oil into the ramen broth to enhance flavor.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled eggs, one tablespoon of Kewpie mayonnaise, sliced scallions, nori strips if using, toasted sesame seeds, and freshly ground black pepper.
07 - Serve right away, stirring Kewpie mayonnaise into the broth while eating for extra creaminess.

# Expert Advice:

01 -
  • Kewpie mayo melts into the broth and turns it into something silky and luxurious without any real effort.
  • The soft-boiled egg yolk becomes this golden sauce that coats every noodle when you break it open.
  • It's genuinely quick enough for a weeknight dinner but tasty enough to feel like you're treating yourself.
02 -
  • Don't let those eggs cook a second longer than 7 minutes or the yolk will start to set and you'll lose that runny, sauce-like quality that makes this bowl special.
  • Kewpie mayo is genuinely different from regular mayo—it's richer and more velvety because of the extra egg yolk, and that difference matters when you're melting it into hot broth.
  • Add your greens in the last couple of minutes so they stay bright and slightly tender, not mushy and gray.
03 -
  • Have your toppings prepped and ready before you start cooking noodles—the bowl comes together so fast once the broth is hot that scrambling for scallions at the end is stressful.
  • If you're making this for one person instead of two, the recipe halves perfectly without any adjustments needed.
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