Chicken Ramen with Kewpie Mayo (Printable)

Tender chicken and noodles enriched with creamy Kewpie mayo and soft-boiled eggs for a flavorful meal.

# What You'll Need:

→ Protein & Noodles

01 - 2 packs instant chicken ramen with 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 Steps:

01 - Bring water to a boil, gently lower eggs in, and simmer for 6 to 7 minutes. Immediately transfer eggs to ice water to cool, peel, and set aside.
02 - In a medium saucepan, cook instant ramen noodles following package directions, including seasoning packets.
03 - During the final 2 minutes of cooking, add shredded chicken breast and baby spinach or bok choy to the pot to warm through.
04 - Stir soy sauce and sesame oil into the broth evenly.
05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled egg, one tablespoon Kewpie mayonnaise, scallions, optional nori strips, toasted sesame seeds, and freshly ground black pepper.
07 - Serve immediately, encouraging stirring of Kewpie mayonnaise into the broth for a creamy finish.

# Expert Suggestions:

01 -
  • It takes twenty minutes from start to finish, perfect for those nights when youre too tired to think but still want something satisfying.
  • The Kewpie mayo melts into the broth and creates this silky, umami-rich coating that clings to every noodle.
  • You can use whatever protein you have lying around, rotisserie chicken, leftover grilled meat, or even skip it entirely.
  • Its endlessly customizable, so you can raid your fridge and still end up with something that feels intentional and comforting.
02 -
  • Do not skip the ice bath for the eggs, it makes peeling them so much easier and keeps the yolk perfectly jammy.
  • Stir the Kewpie mayo into the broth as you eat, it creates this creamy swirl that coats the noodles and transforms the whole bowl.
  • If your greens are hearty like bok choy, give them the full two minutes, but if youre using delicate spinach, one minute is plenty.
03 -
  • Use a timer for the eggs every single time, even thirty seconds can be the difference between jammy and hard-boiled.
  • Do not be shy with the Kewpie mayo, it might look like a lot but it melts into the broth and becomes part of the sauce.
  • If you want more depth, add a spoonful of miso paste or a splash of rice vinegar to the broth before serving.
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