Chicken Ramen with Kewpie Mayo (Printer View)

Tender chicken and soft-boiled eggs meet rich Japanese mayo in a comforting ramen bowl ready in 20 minutes.

# Components:

→ 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

# Method:

01 - Bring water to a boil, carefully lower the eggs in, and cook for 6 to 7 minutes. Transfer eggs to ice water, peel, and set aside.
02 - In a medium saucepan, cook the ramen noodles according to package directions, including the seasoning packets.
03 - During the last 2 minutes of cooking, stir in shredded chicken and baby spinach or bok choy to heat through.
04 - Stir soy sauce and sesame oil into the pot for enhanced taste.
05 - Distribute noodles, broth, chicken, and greens evenly between two serving bowls.
06 - Top each bowl with halved soft-boiled eggs, a tablespoon of Kewpie mayonnaise, sliced scallions, nori strips if using, toasted sesame seeds, and black pepper.
07 - Serve immediately, mixing Kewpie mayonnaise into the broth while eating for a creamy finish.

# Expert Advice:

01 -
  • It's done in 20 minutes, which means you can have dinner ready faster than takeout arrives.
  • The Kewpie mayo is a total game-changer—it swirls into the hot broth and creates this luxurious creaminess that regular mayo just can't match.
  • You probably have most of these ingredients already, or can grab them on a random Tuesday without overthinking it.
02 -
  • The difference between a good soft-boiled egg and a rubbery one is usually just 30 seconds, so set a timer and actually use it instead of eyeballing it.
  • Don't let the noodles sit in the broth too long after cooking or they'll get mushy and fall apart—eat as soon as it's plated.
  • Kewpie mayo swirled into hot broth is pure magic, but if you can't find it, don't force regular mayo into the equation; it breaks differently and loses something in translation.
03 -
  • If you can't find Kewpie mayo at your regular grocery store, most Asian markets carry it, and it's worth the small detour because nothing else tastes quite the same.
  • Prep your toppings while the ramen cooks so you're not scrambling at the last second trying to slice scallions and peel eggs simultaneously.
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