Save I used to think instant ramen was just dorm food until a friend visiting from Osaka cracked an egg into hers and squeezed in a zigzag of Kewpie mayo. The broth turned silky, almost luxurious, and suddenly my pantry staple felt like a real meal. Now I keep a bottle in the fridge just for nights when I want something fast but satisfying. This version with chicken and a soft jammy egg has become my go-to when I need comfort without the wait.
The first time I made this for my roommate after a long shift, she stopped mid-slurp and asked what I did differently. I told her it was just the mayo, and she laughed because it sounded too simple to be true. But after that night, she started keeping her own bottle in her drawer. Sometimes the smallest tweaks make the biggest difference.
Ingredients
- Instant chicken ramen: Use any brand you like, but the seasoning packets are key for building the broth base quickly.
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves time, just shred or slice it thin so it warms through fast.
- Soft-boiled eggs: The jammy yolk melts into the soup and adds richness, so dont skip this step even if youre tempted.
- Baby spinach or bok choy: Wilts right in the hot broth and adds a fresh green balance to the richness.
- Scallions: Slice them thin for a sharp, bright bite that cuts through the creamy broth.
- Nori strips: Optional but they bring a hint of the ocean and make it feel more authentic.
- Toasted sesame seeds: A little nutty crunch on top makes every spoonful more interesting.
- Kewpie mayonnaise: This Japanese mayo is tangier and richer than regular mayo, and it emulsifies into the broth like magic.
- Soy sauce: Deepens the umami and balances the sweetness of the Kewpie.
- Sesame oil: Just a teaspoon perfumes the whole bowl with toasted warmth.
- Black pepper: Freshly ground adds a gentle heat that wakes up the whole dish.
Instructions
- Prepare the soft-boiled eggs:
- Bring a pot of water to a rolling boil, then gently lower the eggs in with a slotted spoon. Set a timer for six to seven minutes depending on how jammy you like the yolk, then plunge them into ice water to stop the cooking and make peeling easier.
- Cook the ramen noodles:
- In a medium pot, prepare the noodles according to the package directions and stir in both seasoning packets. The broth should be flavorful and salty, which will balance the richness of the mayo.
- Add the chicken and greens:
- During the last two minutes of cooking, drop in the shredded chicken and spinach or bok choy. They only need a quick dunk to warm through and wilt.
- Stir in soy sauce and sesame oil:
- Turn off the heat and mix in the soy sauce and sesame oil. The aroma should hit you immediately, warm and toasty.
- Assemble the bowls:
- Divide the noodles, broth, chicken, and greens between two bowls. Top each with a halved soft-boiled egg, a generous tablespoon of Kewpie mayo, scallions, nori strips if using, sesame seeds, and a few grinds of black pepper.
- Serve and mix:
- Bring the bowls to the table while theyre steaming hot. As you eat, stir the Kewpie mayo into the broth so it melts and turns everything creamy and golden.
Save One rainy evening I made this for myself and ate it curled up on the couch, and I realized it wasnt just the taste I loved but the ritual of it. The careful egg, the toppings arranged just so, the way the mayo swirled into clouds. It turned a quick meal into a moment I looked forward to all day.
How to Get the Perfect Soft-Boiled Egg
The trick is timing and temperature. I set a timer on my phone the second the eggs go in, and I always have a bowl of ice water ready before I start. If you peel them under cold running water, the shells slip off cleanly and you wont tear the delicate whites.
Swaps and Shortcuts
If you dont have Kewpie, regular mayo works but add a tiny splash of rice vinegar to mimic that tangy kick. Leftover turkey, pork, or even tofu can replace the chicken, and frozen spinach is fine if you squeeze out the extra water first. On nights when Im truly lazy, I skip the egg and just double the mayo.
Making It Your Own
This recipe is a base, not a rulebook. Sometimes I add a drizzle of chili oil for heat, or a spoonful of miso paste for extra depth. A handful of corn or a few slices of mushroom never hurt either. The fun is in tweaking it until it feels like yours.
- Try adding a splash of mirin for subtle sweetness.
- Top with crispy fried garlic or shallots for crunch.
- Stir in a spoonful of gochujang if you want a spicy kick.
Save This bowl has saved me on countless nights when I needed something warm and fast but didnt want to settle for boring. I hope it does the same for you.
Recipe FAQs
- → How do I get a perfect soft-boiled egg?
Gently boil eggs for 6–7 minutes, then immediately transfer to ice water to stop cooking and ease peeling.
- → Can I use leftover chicken instead of fresh?
Yes, rotisserie or leftover roast chicken works well and saves preparation time.
- → What can I substitute for Kewpie mayo?
Regular mayonnaise can be used but expect a less creamy and slightly different flavor profile.
- → How do I add extra heat to this dish?
A dash of chili oil or a sprinkle of shichimi togarashi adds a pleasant spicy kick.
- → Is it possible to add more vegetables?
Yes, baby spinach or bok choy are great, and you can also add other leafy greens to enhance nutrition.