Chicken Ramen with Kewpie Mayo (Printable)

Tender chicken, soft-boiled eggs, and creamy Kewpie mayo elevate classic ramen in under 20 minutes.

# 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:

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 directions, including seasoning packets.
03 - During the last two minutes of cooking, add shredded chicken and baby spinach or bok choy to the pot to warm through.
04 - Stir in soy sauce and sesame oil into the broth and noodles.
05 - Divide noodles, broth, chicken, and vegetables evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled egg, one tablespoon Kewpie mayonnaise, sliced scallions, nori strips (if using), toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, mixing Kewpie mayonnaise into the broth while eating for extra creaminess.

# Expert Advice:

01 -
  • It transforms instant ramen into something restaurant worthy in under twenty minutes.
  • The Kewpie mayo adds a creamy umami richness you didnt know you were missing.
  • Youll use pantry staples and leftover chicken, so theres no special trip to the store.
  • The soft boiled egg turns every bowl into a silky, satisfying experience.
02 -
  • Dont skip the ice bath for the eggs or theyll keep cooking and turn chalky instead of jammy.
  • Add the Kewpie mayo just before serving, not during cooking, so it stays glossy and doesnt break.
  • If your broth tastes too salty, add a splash of water or a squeeze of lime to balance it out.
03 -
  • Use a timer for the eggs every single time, even thirty seconds makes a difference between runny and set.
  • Warm your serving bowls with hot water first so the ramen stays hot longer.
  • Mix the Kewpie mayo into the broth as you eat, it creates little creamy pockets that make every spoonful different.
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