Chicken Ramen with Kewpie Mayo

# What You'll Need:

→ Protein & Noodles

01 - 2 packs instant chicken ramen, including 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 It:

01 - Bring a pot of water to a boil, gently lower the eggs in and cook for 6 to 7 minutes. Transfer immediately to ice water, peel carefully, and set aside.

02 - In a medium saucepan, cook the instant ramen noodles according to package directions, including the seasoning packets.

03 - During the final 2 minutes of cooking, add shredded chicken and spinach or bok choy to the pot to warm through.

04 - Stir in soy sauce and sesame oil evenly into the broth and noodles.

05 - Divide the noodles, broth, chicken, and vegetables evenly between two serving bowls.

06 - Top each bowl with a halved soft-boiled egg, one tablespoon of Kewpie mayonnaise, scallions, optional nori strips, toasted sesame seeds, and freshly ground black pepper.

07 - Serve immediately, stirring the Kewpie mayonnaise into the broth as desired to enhance creaminess.

# Expert Tips:

01 -

Ready in 20 minutes but tastes like you spent an hour fussing in the kitchen.
The Kewpie mayo creates this luxurious creaminess that transforms plain broth into something restaurant-quality.
It's the kind of comfort food that feels fancy enough for guests but casual enough for a solo dinner.

02 -

Don't overcook your eggs—the yolk should be jammy and runny so it creates a creamy sauce when you mix it in.
Kewpie mayo is essential to the final taste; regular mayo tastes flat by comparison and won't have that signature sweetness.

03 -