Chicken Ramen with Kewpie Mayo

# What to Use:

→ 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 Prepare:

01 - Bring water to a boil, carefully lower eggs, and cook for 6 to 7 minutes. Transfer eggs to ice water, peel, and set aside.

02 - In a medium saucepan, cook ramen noodles according to package directions, including seasoning packets.

03 - During the final 2 minutes of cooking, add 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 vegetables evenly between two serving bowls.

06 - Top each bowl with halved soft-boiled eggs, a tablespoon of Kewpie mayonnaise, scallions, nori strips if desired, toasted sesame seeds, and freshly ground black pepper.

07 - Serve immediately, stirring Kewpie mayonnaise into the broth while eating for enhanced creaminess.

# Expert Advice:

01 -

It transforms cheap instant noodles into something that tastes homemade and indulgent.
The Kewpie mayo melts into the broth, adding a creamy umami richness you cant get any other way.
Everything comes together in under twenty minutes, perfect for busy weeknights or late night cravings.

02 -

Dont overcook the eggs or the yolks will turn chalky, six minutes gives you a soft jammy center that oozes into the soup.
Add the Kewpie mayo right before serving, not during cooking, so it stays thick and swirls beautifully on top.

03 -