Save to Pinterest I used to think ramen was just a dorm room staple until a late shift left me too tired to cook anything elaborate. I tossed in leftover chicken, cracked an egg, and squeezed in some Kewpie mayo on a whim. The broth turned silky, the yolk melted into golden ribbons, and suddenly that cheap packet of noodles tasted like something I'd order at a tiny Tokyo noodle bar. Now it's my go-to whenever I want comfort without the fuss.
The first time I made this for a friend who swore she hated instant noodles, she went quiet after the first bite. She looked up, egg yolk dripping from her spoon, and said it tasted like the ramen she had in Osaka. I hadnt been to Japan, but I knew then that this little hack was worth sharing. We finished our bowls in silence, scraping up every drop of broth.
Ingredients
- Instant chicken ramen: The base of everything, and the seasoning packets are surprisingly flavorful when you dress them up with fresh ingredients.
- Cooked chicken breast: Shredded rotisserie chicken works beautifully here and saves you from turning on the oven.
- Soft boiled eggs: The jammy yolk is non negotiable, it melts into the broth and makes every spoonful richer.
- Baby spinach or bok choy: Wilts in seconds and adds a fresh, slightly earthy contrast to the creamy broth.
- Scallions: Slice them thin and scatter generously, they bring a sharp, bright bite that cuts through the richness.
- Nori strips: Optional but worth it, they add a whisper of the ocean and make the bowl look like it came from a real ramen shop.
- Toasted sesame seeds: A nutty crunch that makes every mouthful more interesting.
- Kewpie mayonnaise: This is the secret, its sweeter and tangier than regular mayo and turns the broth into velvet.
- Soy sauce: Just a teaspoon deepens the umami without overpowering the seasoning packet.
- Sesame oil: A few drops perfume the whole bowl with toasted warmth.
- Black pepper: Freshly ground adds a gentle heat that wakes up the other flavors.
Instructions
- Boil the eggs:
- Lower them gently into boiling water and set a timer for six and a half minutes. The ice bath stops the cooking instantly, so you get that perfect jammy center.
- Cook the noodles:
- Follow the package timing, but dont walk away, instant ramen goes from perfect to mushy in seconds. Add the seasoning packets and stir until dissolved.
- Add chicken and greens:
- Toss in the shredded chicken and spinach during the last two minutes. The residual heat warms the chicken and wilts the greens without overcooking them.
- Season the broth:
- Stir in soy sauce and sesame oil, then taste. You want a deeper, rounder flavor than the packet alone gives you.
- Assemble the bowls:
- Divide noodles, broth, chicken, and greens between two bowls. Work quickly so everything stays hot.
- Top generously:
- Halve the soft boiled eggs and nestle them on top, then add a tablespoon of Kewpie mayo, scallions, nori, sesame seeds, and black pepper. The mayo will swirl into the broth as you eat, turning it creamy and luscious.
Save to Pinterest I remember eating this alone on a rainy Tuesday, steam fogging up my glasses, and realizing that comfort food doesnt have to be complicated. Sometimes its just about knowing which small touches turn something ordinary into something you crave. That night, with my bowl empty and my kitchen warm, I felt like I'd cracked a quiet little code.
Making It Your Own
If you like heat, drizzle in chili oil or dust the top with shichimi togarashi before serving. I once added a spoonful of miso paste to the broth and it deepened the flavor in a way that felt almost cheating. You can also throw in corn, mushrooms, or leftover roasted vegetables, this recipe is forgiving and welcomes whatever you have on hand.
Storing and Reheating
Ramen is always best fresh, but if you have leftovers, store the noodles and broth separately from the toppings. Reheat gently on the stove, adding a splash of water to loosen the broth, then top with a fresh egg and Kewpie mayo. The noodles will soften a bit more, but the flavors will still sing.
What to Serve Alongside
This bowl is filling on its own, but sometimes I set out a little plate of pickled ginger or quick cucumber salad to cut through the richness. A cold beer or iced green tea makes it feel like a proper meal, even on a weeknight.
- Serve with gyoza or edamame for a fuller spread.
- Pair with a light cucumber sesame salad for crunch and freshness.
- Offer chili oil and extra scallions on the side so everyone can customize their heat level.
Save to Pinterest This recipe taught me that elevating something simple doesnt mean starting from scratch. Sometimes all it takes is a soft egg, a drizzle of good mayo, and the willingness to treat a packet of ramen like it deserves your attention.
Recipe FAQs
- → Can I use leftover chicken instead of fresh?
Yes, shredded rotisserie or leftover chicken works well for convenience and blends seamlessly with the broth.
- → What is the best way to cook soft-boiled eggs?
Boil eggs gently for 6–7 minutes, then transfer to ice water before peeling to achieve a silky, slightly runny yolk.
- → Is Kewpie mayonnaise essential for flavor?
Kewpie mayo adds a rich, umami creaminess, but regular mayonnaise can be used though it’s less smooth and tangy.
- → Can I substitute spinach with other greens?
Baby spinach, bok choy, or similar leafy greens all provide freshness and texture when added during cooking.
- → How do I add extra spice to this dish?
A dash of chili oil or a sprinkle of shichimi togarashi offers a pleasant heat that complements the creamy elements.