Save I used to think instant ramen was just dorm food until a friend from Osaka showed me how wrong I was. She cracked an egg into the broth, drizzled Kewpie mayo on top, and suddenly my entire understanding of a quick meal shifted. The mayo melted into the hot broth, turning it creamy and rich in a way I never expected. Now I keep those squeeze bottles in my fridge like some people keep hot sauce, ready to transform any bowl into something that feels like a hug.
I made this on a Tuesday night after a long shift, too tired to think but too hungry to skip dinner. The soft-boiled egg broke open into the broth, the yolk swirling into the Kewpie mayo, and I remember thinking this is exactly what I needed. My partner wandered into the kitchen, drawn by the smell of sesame oil and soy, and I ended up making a second bowl. We ate standing at the counter, slurping noodles and not saying much, and it became one of those small rituals we return to when the week feels heavy.
Ingredients
- Instant chicken ramen: The foundation here, and honestly, any brand works, though I lean toward the ones with a richer broth packet.
- Cooked chicken breast: Rotisserie chicken is my shortcut, shredded with my hands while still warm so it soaks up the broth better.
- Soft-boiled eggs: The runny yolk is non-negotiable, it turns the broth luxurious when you break it open.
- Baby spinach or bok choy: I like the slight bitterness of spinach against the creamy mayo, but bok choy adds a nice crunch if you pull it out early.
- Scallions: Sliced thin and scattered on top, they add a sharp freshness that cuts through the richness.
- Nori: Optional, but it gives a salty, oceanic note that makes the bowl feel more composed.
- Toasted sesame seeds: A little nutty crunch that sticks to the noodles.
- Kewpie mayonnaise: This is the secret, tangier and creamier than regular mayo, with a slight sweetness that belongs in ramen broth.
- Soy sauce: Just a splash to deepen the savory backbone without overpowering the seasoning packet.
- Sesame oil: A teaspoon is enough to make the whole kitchen smell like a noodle shop.
- Black pepper: Freshly ground, because the bite wakes up every other flavor.
Instructions
- Soft-boil the eggs:
- Boil water, lower the eggs in gently with a spoon so they dont crack, and set a timer for exactly 6 minutes if you want them jammy. Plunge them into ice water immediately so the yolks stay soft and creamy.
- Cook the ramen:
- Follow the package instructions, adding both seasoning packets to the pot. The broth should taste a little too salty on its own because the mayo will mellow it out.
- Add chicken and greens:
- In the last 2 minutes, drop in the shredded chicken and spinach so they warm through without overcooking. The spinach should wilt but still have some texture.
- Season the broth:
- Stir in the soy sauce and sesame oil, tasting as you go. The broth should smell toasty and feel richer than it did a moment ago.
- Assemble the bowls:
- Divide the noodles, broth, chicken, and greens between two bowls, making sure each gets an equal share of everything. This is where you can be a little precious about presentation if you want.
- Top and serve:
- Halve the soft-boiled eggs and place them on top, then add a generous swirl of Kewpie mayo, scallions, nori, sesame seeds, and a few grinds of black pepper. Serve immediately while the broth is still steaming, and let everyone stir the mayo in themselves.
Save The first time I served this to someone who said they didnt like instant ramen, they paused mid-slurp and asked what I did to make it taste like this. I just shrugged and said I added an egg and some mayo, but really it was about paying attention to the small things, the timing on the egg, the way the sesame oil bloomed in the hot broth, the care in slicing the scallions thin. It stopped being just a quick meal and became proof that even the simplest ingredients can feel generous if you treat them right.
How to Get the Perfect Soft-Boiled Egg
I used to overcook eggs all the time until I started using a timer and ice water without fail. Six minutes gets you a set white and a yolk that oozes, seven minutes gives you something a little firmer but still creamy. The ice bath stops the cooking instantly, and if you crack the shell gently under cold running water, the peel slides off like magic.
Why Kewpie Mayo Works Here
Kewpie is made with only egg yolks, not whole eggs, so it tastes richer and creamier than American mayo. It also has a touch of rice vinegar and MSG, which makes it taste more savory and less heavy. When you stir it into hot ramen broth, it emulsifies and coats the noodles in a way that regular mayo just cant replicate.
Make It Your Own
This recipe is more of a template than a rule. Ive added leftover pork belly, swapped spinach for shredded cabbage, and thrown in a spoonful of miso when I wanted it earthier. Sometimes I top it with a drizzle of chili crisp or a few pickled vegetables for acidity.
- Try adding a splash of rice vinegar if you want brightness
- Use turkey or tofu instead of chicken for variety
- Finish with furikake or crushed nori for extra umami
Save This bowl has gotten me through late nights, lazy Sundays, and evenings when I just needed something warm and easy. Its the kind of recipe that doesnt ask much but gives back more than you expect.
Recipe Q&A
- → How do I prepare the soft-boiled eggs?
Boil eggs gently for 6–7 minutes, then transfer to ice water to stop cooking and ease peeling.
- → Can I substitute the chicken breast with another protein?
Yes, rotisserie or leftover roast chicken work well as alternatives to cooked chicken breast.
- → What about vegetable options besides spinach?
Bok choy or similar leafy greens provide a crisp texture and pair nicely with the dish’s flavors.
- → How does the Kewpie mayonnaise enhance the dish?
It adds a creamy, umami-rich layer that blends smoothly into the broth, deepening the overall flavor.
- → Are there optional toppings to add more flavor?
Consider adding chili oil or shichimi togarashi for a spicy kick, or nori strips for an extra umami boost.