Save There's something about the moment when creamy Kewpie mayo swirls into a steaming bowl of ramen that made me realize instant noodles didn't have to taste instant. I was standing in my tiny kitchen on a Tuesday night, tired from work, when a friend mentioned she'd elevated her ramen with Japanese mayo and a soft-boiled egg. That simple suggestion changed how I approached weeknight dinners forever. Now I can't imagine making it any other way.
I made this for my roommate when she was having a rough week, and watching her face light up at that first spoonful reminded me that sometimes the best meals aren't complicated. She asked for the recipe immediately and now makes it whenever she needs something that tastes like a hug. That's when I knew this wasn't just a quick ramen hack—it was something worth sharing.
Ingredients
- 2 packs instant chicken ramen with seasoning packets: Don't skip the seasoning—it's your flavor foundation and honestly, there's no shame in using the packet.
- 1 cooked chicken breast, shredded or sliced: Use rotisserie if you're short on time; it adds protein without extra effort.
- 2 soft-boiled eggs: The runny yolk is non-negotiable here—it becomes part of the sauce.
- 1 cup baby spinach or bok choy: The greens wilt into the broth in seconds, adding freshness without requiring extra cooking.
- 2 scallions, thinly sliced: Slice them thin and don't add until serving; they stay crisp and bright.
- 1 sheet nori, cut into strips: Optional but it adds umami and that professional ramen-shop feeling.
- 1 tablespoon toasted sesame seeds: Toast your own if you have time; the smell alone is worth it.
- 2 tablespoons Kewpie mayonnaise: This is the secret weapon—regular mayo won't give you the same creamy richness and subtle sweetness.
- 1 teaspoon soy sauce: Adds depth without overwhelming the other flavors.
- 1 teaspoon sesame oil: A small amount goes a long way; it ties everything together with nutty aroma.
- Freshly ground black pepper, to taste: Grind it fresh right before serving for the most impact.
Instructions
- Soft-boil your eggs first:
- Bring a small pot of water to a rolling boil, gently lower in your eggs with a spoon, and set a timer for 6 to 7 minutes—the exact time depends on how runny you like the yolk. While those cook, fill a bowl with ice water so you can stop them cold the moment they're done.
- Get your noodles going:
- In your medium pot, bring water to a boil and add the ramen noodles along with both seasoning packets, stirring occasionally so they cook evenly. This is a good time to peel and halve your cooled eggs.
- Add chicken and greens at the last minute:
- When you have about 2 minutes left on the noodle timer, drop in your shredded chicken and spinach or bok choy so they warm through without getting mushy. The residual heat from the broth does all the work.
- Season and divide:
- Stir in the soy sauce and sesame oil so every noodle tastes balanced, then ladle the noodles, broth, chicken, and greens into two bowls. The assembly happens in the bowls, not the pot.
- Build your bowl:
- Top each bowl with a halved egg, a generous dollop of Kewpie mayo, scattered scallions, nori strips if you're using them, sesame seeds, and a crack of fresh pepper. Serve immediately while the broth is still steaming and the egg yolk is still warm enough to mix in.
Save The first time I served this to someone else, they asked if I'd made it from scratch, and I got to have the small joy of admitting it started with instant noodles. There's something honest about that—about taking something humble and making it feel special through a few thoughtful additions.
Why Kewpie Changes Everything
Kewpie mayonnaise is different from Western mayo—it's made with only egg yolks instead of whole eggs, which makes it richer and smoother, with a subtle sweetness that actually complements broth instead of overpowering it. When you stir it into the hot ramen, it doesn't break or separate; it emulsifies right into the broth and creates this silky, luxurious texture that makes you feel like you're eating something expensive. That's the whole magic right there.
The Soft-Boiled Egg is Your Silent Partner
Most people think the egg is just a topping, but really it's doing serious work—that runny yolk becomes part of the sauce once you start eating, adding richness and binding everything together with creaminess. The trick is getting the timing right, which is why I always use a timer rather than guessing. Cook for 6 minutes if you like your yolks runnier, 7 if you prefer them slightly set but still with a soft center.
Shortcuts and Swaps That Actually Work
This recipe is built for busy nights, so there's no shame in taking corners where it makes sense. Rotisserie chicken from the grocery store saves you from cooking chicken entirely and honestly tastes better than something rushed on a weeknight. You can prep the egg while the noodles cook, skip the nori if you don't have it, and use whatever greens you have—kale, regular spinach, mustard greens all work. The only thing I wouldn't swap is the Kewpie mayo, but if you're truly stuck, a regular mayo mixed with a tiny touch of sugar is a backup.
- Buy pre-cooked rotisserie chicken and shred it straight from the container.
- Soft-boil eggs in advance and reheat them gently in hot water just before serving.
- Use frozen spinach if fresh isn't available, just squeeze out the excess water first.
Save This bowl of ramen taught me that comfort food doesn't have to be complicated or time-consuming to feel genuinely special. It's proof that sometimes the smallest additions make all the difference.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works well for a convenient and flavorful protein addition.
- → How do I prepare the soft-boiled eggs perfectly?
Boil eggs gently for 6–7 minutes, then cool in ice water before peeling to achieve a silky yolk.
- → What substitutes are there for Kewpie mayonnaise?
Regular mayonnaise can be used, but Kewpie adds a creamier, slightly tangy note typical in Japanese cuisine.
- → Can I add spice to this dish?
Yes, a dash of chili oil or shichimi togarashi adds a pleasant heat that complements the flavors.
- → Is there a vegetarian version possible?
To make a vegetarian version, replace chicken with tofu or mushrooms and use vegetable broth-based seasoning.