Chicken Ramen with Kewpie Mayo (Print)

Instant noodles enhanced with chicken, spinach, soft egg, and creamy Japanese mayonnaise for rich, simple comfort.

# 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 It:

01 - Bring water to a boil, gently lower eggs in, cook for 6 to 7 minutes, then transfer 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, stir in shredded chicken and spinach or bok choy to heat through.
04 - Stir soy sauce and sesame oil into the pot.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled eggs, 1 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 added creaminess.

# Expert Tips:

01 -
  • It takes the same time as plain instant ramen but tastes like you actually tried
  • The Kewpie mayo creates this silky, umami-rich broth that coats every noodle
  • You can use whatever leftover chicken is sitting in your fridge and it still feels intentional
02 -
  • Dont skip the ice bath for the eggs or the yolks will keep cooking and turn chalky
  • Kewpie mayo needs to be stirred into the hot broth, not just left on top, thats when it transforms the texture
  • If youre using bok choy, add it a minute earlier than spinach so the stems get tender
03 -
  • Keep a pot of water simmering on the stove while you prep so you can drop the eggs in immediately
  • Shred the chicken with two forks while its still warm, it absorbs the broth better that way
  • If the broth tastes too salty after adding the seasoning packets, dilute it with a splash of plain hot water before serving
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