Chicken Ramen with Kewpie Mayo (Printable Version)

Savor noodles topped with shredded chicken, soft eggs, spinach, and creamy Kewpie mayo.

# The Ingredients 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

# Step-by-Step Instructions:

01 - Bring water to a boil, gently lower eggs in, and cook for 6 to 7 minutes. Transfer to ice water, peel, and set aside.
02 - In a medium saucepan, prepare ramen noodles according to package directions, including seasoning packets.
03 - During the final 2 minutes of cooking, stir in shredded chicken and baby spinach or bok choy to warm through.
04 - Incorporate soy sauce and sesame oil into the pot, stirring well.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled eggs, a tablespoon of Kewpie mayonnaise, scallions, optional nori strips, toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, stirring Kewpie mayonnaise into the broth during eating for added creaminess.

# Additional Tips::

01 -
  • It's ready in 20 minutes but tastes like you spent all day on the broth.
  • Kewpie mayo adds a silky richness that transforms instant ramen into something special.
  • The soft-boiled egg yolk breaks into the broth and creates its own creamy sauce.
  • You can prep everything while the noodles cook, so there's minimal cleanup.
02 -
  • Timing on the soft-boiled egg is everything; even 30 seconds too long and the yolk starts to set, losing that crucial creaminess that makes this dish work.
  • Don't skip the ice bath for your eggs—it stops the cooking process immediately and makes them easier to peel cleanly.
  • Kewpie mayo is worth the trip to an Asian grocery store; the regular stuff will technically work but won't deliver that silky richness that transforms the whole bowl.
03 -
  • Toast your sesame seeds yourself if you have time—they're more fragrant and add a depth that store-bought toasted seeds sometimes lose during storage.
  • Don't let the noodles sit in the broth for more than a few minutes after cooking or they'll absorb too much liquid and turn mushy; serve immediately.
  • The Kewpie mayo melting into the hot broth is the whole point, so don't stir it in right away—let it soften and mix naturally as you eat.
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