Chicken Ramen with Kewpie Mayo (Print Version)

A quick, flavorful bowl featuring tender chicken, soft-boiled eggs, and creamy Japanese 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:

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 the ramen noodles according to package directions, including the seasoning packets.
03 - During the last 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 broth, stirring to combine.
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, nori strips (if using), toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, stirring the Kewpie mayonnaise into the broth for extra creaminess as you enjoy.

# Expert Advice:

01 -
  • It takes the same time as plain instant ramen but tastes like you actually tried.
  • The Kewpie mayo dissolves into the broth and creates this creamy, tangy richness you cant get any other way.
  • You can use leftover chicken, rotisserie scraps, or whatever protein is already cooked in your fridge.
  • Soft-boiled eggs turn it into a real meal without any extra skill or fuss.
02 -
  • Dont skip the ice bath for the eggs or the shells will stick and tear the whites when you peel them.
  • Add the Kewpie mayo at the end, not while cooking, so it stays thick and creamy instead of breaking into the broth too early.
  • If your ramen seasoning tastes too salty on its own, use only one packet and add soy sauce to taste instead.
03 -
  • Keep a jar of Kewpie in your fridge at all times, it upgrades rice bowls, sandwiches, and roasted vegetables just as much as it does ramen.
  • If you cook the noodles a minute less than the package says, they stay chewier and dont turn mushy in the hot broth.
  • Make extra soft-boiled eggs and keep them in soy sauce and mirin overnight, theyll turn into marinated ajitsuke tamago and level up every bowl.
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