Save I was craving something warm and quick on a rainy Thursday night when I spotted a pack of instant ramen in my pantry and some leftover chicken in the fridge. Instead of the usual lazy bowl, I decided to dress it up with whatever I had on hand, soft-boiled eggs, a handful of greens, and that iconic squeeze bottle of Kewpie mayo I had been hoarding for special occasions. The moment I swirled that creamy mayo into the steaming broth, everything changed. What started as a convenience meal turned into something I now make on purpose, not just out of necessity.
The first time I made this for my roommate, she watched me squeeze mayo into ramen with visible skepticism. She asked if I was sure that was a thing, and I told her to just trust me. One bite in, she went quiet, then looked up and said she got it. Now she keeps her own bottle of Kewpie in the door of our fridge, and we have an unspoken rule that whoever cooks ramen has to make it this way.
Ingredients
- Instant chicken ramen: Use any brand you love, the seasoning packets are part of the magic, so dont toss them.
- Cooked chicken breast: Shred it with your hands or slice it thin, either works beautifully and adds heartiness without extra effort.
- Soft-boiled eggs: The runny yolk mixes into the broth and makes everything richer, aim for six to seven minutes in boiling water.
- Baby spinach or bok choy: Wilts right into the hot broth in the last couple minutes, adding color and a bit of freshness.
- Scallions: Slice them thin and scatter on top for a sharp, grassy bite that cuts through the richness.
- Nori strips: Optional but worth it, they add a subtle ocean-y flavor and look beautiful floating in the bowl.
- Toasted sesame seeds: A little nutty crunch that makes each bite more interesting.
- Kewpie mayonnaise: This is the star, its tangier and creamier than regular mayo and turns the broth into something almost indulgent.
- Soy sauce: Just a teaspoon deepens the salty, savory base without overpowering anything.
- Sesame oil: A few drops go a long way, it adds warmth and a toasty aroma that fills the kitchen.
- Black pepper: Freshly ground is best, it adds a gentle heat that wakes everything up.
Instructions
- Boil the eggs:
- Bring a pot of water to a rolling boil, then gently lower in the eggs with a slotted spoon. Set a timer for six to seven minutes, then immediately transfer them to a bowl of ice water to stop the cooking.
- Cook the ramen:
- In a medium pot, boil water and add the noodles along with the seasoning packets. Stir occasionally to keep them from sticking.
- Add the chicken and greens:
- About two minutes before the noodles are done, toss in the shredded chicken and spinach or bok choy. Let everything heat through together so the greens wilt and the chicken warms up.
- Season the broth:
- Stir in the soy sauce and sesame oil, then taste the broth. It should be savory and fragrant with a hint of toasted nuttiness.
- Assemble the bowls:
- Divide the noodles, broth, chicken, and greens between two bowls. Peel the soft-boiled eggs, slice them in half, and nestle them on top.
- Finish with toppings:
- Add a generous tablespoon of Kewpie mayo to each bowl, then scatter scallions, nori strips, sesame seeds, and a few grinds of black pepper. Serve immediately while everything is steaming hot.
Save I made this on a Sunday afternoon when I had no plans and no energy, just a craving for something warm. I sat at my kitchen counter with the bowl in front of me, watching the mayo slowly melt into the broth, and I realized I didnt need a fancy restaurant or a complicated recipe to feel cared for. Sometimes the best meals are the ones you throw together without thinking too hard, the ones that surprise you by being exactly what you needed.
Choosing Your Toppings
The beauty of this dish is that you can make it your own with whatever you have around. I have added crispy fried garlic, a drizzle of chili oil, even a handful of corn kernels straight from the freezer. My friend swears by adding a slice of American cheese, which sounds strange but melts into the broth and makes it even richer. Do not be afraid to experiment, this is the kind of recipe that rewards curiosity and responds well to whatever your fridge is offering that day.
Make It Even Faster
If you are really pressed for time, skip the soft-boiled eggs and just crack a raw egg into the hot broth, stirring it quickly to create silky ribbons. You can also use pre-cooked rotisserie chicken or even canned chicken in a pinch. I have made this with frozen stir-fry vegetables instead of fresh greens, and it still turned out delicious. The key is to keep the Kewpie mayo and sesame oil, those two ingredients do most of the heavy lifting when it comes to flavor.
Storing and Reheating
Honestly, this is best eaten fresh, but if you have leftovers, store the noodles and broth separately from the toppings. The noodles will soak up the liquid and get mushy if left sitting too long. When you reheat, add a splash of water or broth to loosen everything up, then top with fresh Kewpie mayo, scallions, and a new soft-boiled egg if you have one.
- Keep the broth and noodles in an airtight container in the fridge for up to two days.
- Store toppings like eggs, scallions, and nori separately so they stay fresh and crisp.
- Reheat gently on the stove rather than the microwave for the best texture.
Save This bowl has become my go-to on nights when I need something fast, warm, and a little bit special without any fuss. I hope it becomes that for you too.
Recipe Questions & Answers
- → How do I get perfectly soft-boiled eggs?
Boil water gently, add eggs carefully, and cook for 6–7 minutes before transferring to ice water to stop cooking. Peel once cooled for silky texture.
- → Can I use leftovers in this dish?
Yes, shredded rotisserie or leftover roast chicken works well, offering convenience and great flavor.
- → Is Kewpie mayonnaise essential?
Kewpie mayo provides a unique creaminess and umami, but regular mayonnaise can be used as a less rich alternative.
- → What greens pair best with the dish?
Baby spinach or bok choy add fresh, mild flavors and a tender bite that complements the chicken and noodles.
- → How can I add a spicy kick?
Enhance the dish by adding a dash of chili oil or sprinkling shichimi togarashi for subtle heat and complexity.