Chicken Ramen with Kewpie Mayo (Printable Version)

Tender chicken meets soft-boiled eggs and creamy mayo in a vibrant bowl of savory noodles.

# 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

# Step-by-Step Guide:

01 - Bring 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 last 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 into the noodle broth for enhanced flavor.
05 - Divide noodles, broth, chicken, and greens evenly between two bowls.
06 - Top each bowl with halved soft-boiled egg, a tablespoon of Kewpie mayonnaise, sliced scallions, optional nori strips, toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, mixing Kewpie mayonnaise into the broth as you eat to add creaminess.

# Expert Tips:

01 -
  • Kewpie mayo transforms ordinary broth into something silky and crave-worthy without any actual cooking skill required.
  • The soft-boiled egg breaks into the bowl like a little gift, and somehow makes everything taste better.
  • Twenty minutes from impulse to comfort, with barely any dishes to prove you were ever in the kitchen.
02 -
  • Timing your egg is everything—even one minute changes whether the yolk is liquid or set, so write down what worked and repeat it until you don't think about it anymore.
  • That Kewpie mayo is the entire point of this dish, so don't try to stretch it or use regular mayo expecting the same result, because the sweetness and texture are completely different.
03 -
  • Don't let the Kewpie mayo sit on top of the hot broth for too long before eating, because it melts into the noodles and you'll miss the chance to see how beautiful it looks before diving in.
  • If your eggs keep cracking in the water, add a teaspoon of salt or vinegar to the pot to stabilize the shells and prevent small cracks from becoming big problems.
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