Save to Pinterest I stumbled onto this combination during a late shift when the fridge was nearly bare and my stomach was loudly protesting. All I had was instant ramen, some leftover chicken, and a squeeze bottle of Kewpie mayo a friend had insisted I try. The first swirl of that creamy, tangy mayo into the broth changed everything. What started as desperation became my go-to when I need something fast, warm, and satisfying without any fuss.
The first time I made this for my roommate, she watched skeptically as I squeezed mayo directly onto hot ramen. Then she tasted it, went quiet, and finished the entire bowl without looking up. Now she asks me to make it every time shes had a rough day. Its become our unspoken comfort ritual, no questions asked.
Ingredients
- Instant chicken ramen: The base of everything, use the seasoning packets but dont be afraid to doctor them with soy sauce and sesame oil for more depth.
- Cooked chicken breast: Shredded rotisserie chicken is a lifesaver here, it soaks up the broth and adds heartiness without extra work.
- Soft-boiled eggs: The jammy yolk mixes into the soup and makes it even richer, timing them right is worth the effort.
- Baby spinach or bok choy: I throw these in during the last two minutes so they wilt but keep a little bite and freshness.
- Scallions: Sliced thin, they add a sharp, clean contrast to all the creamy, savory flavors.
- Nori strips: Optional but they give a little ocean-like savoriness that makes the bowl feel more complete.
- Toasted sesame seeds: A quick sprinkle adds nutty crunch and makes it look like you tried harder than you did.
- Kewpie mayonnaise: This is the secret, its tangier and richer than regular mayo and it melts into the broth like magic.
- Soy sauce: Just a teaspoon deepens the umami and balances the sweetness of the Kewpie.
- Sesame oil: A few drops add toasted warmth and make the whole kitchen smell incredible.
- Black pepper: Freshly ground, it cuts through the richness and wakes up every other flavor.
Instructions
- Boil the eggs:
- Lower them gently into boiling water and set a timer for six and a half minutes for that perfect jammy center. Shock them in ice water immediately so the shells slip off easily.
- Cook the noodles:
- Follow the package directions and add the seasoning packets, but dont be shy about tasting and adjusting as you go.
- Add chicken and greens:
- Toss in the shredded chicken and spinach during the last two minutes so everything heats through without turning mushy. The greens should still have some life left in them.
- Stir in soy and sesame oil:
- This is where the broth goes from instant to something that tastes like you simmered it all afternoon.
- Divide and top:
- Ladle everything into bowls, then crown each with a halved egg, a generous dollop of Kewpie, scallions, nori, sesame seeds, and pepper. Let people stir in the mayo themselves, its part of the experience.
Save to Pinterest One rainy Tuesday, I made this while video chatting with a friend across the country who was also eating instant ramen. We synchronized our Kewpie squeezes and laughed at how something so simple could feel like a shared meal. That bowl tasted better than it had any right to, just because we were eating it together.
Timing the Eggs
I used to overcook eggs constantly until I started setting a timer the second they hit the water. Six minutes gives you a barely set white and a runny yolk, seven minutes gets you that perfect jammy center that mixes into the broth like liquid gold. If you like them firmer, go eight minutes, but dont push past that or youll lose the magic.
Choosing Your Chicken
Rotisserie chicken from the store is my favorite shortcut, the seasoning and moisture level are already dialed in. If youre using plain cooked chicken breast, toss it with a tiny bit of soy sauce and sesame oil before adding it to the pot so it doesnt taste bland. Leftover grilled chicken works too, just slice it thin so it warms through quickly.
Making It Your Own
This recipe is a template, not a rigid rule. Ive added corn, mushrooms, and even leftover roasted vegetables depending on whats around. If you like heat, drizzle chili oil or sprinkle shichimi togarashi on top.
- Swap spinach for bok choy, cabbage, or even frozen peas in a pinch.
- Try a drizzle of miso paste stirred into the broth for extra depth.
- Add a splash of rice vinegar at the end if you want a little brightness to cut the richness.
Save to Pinterest This bowl wont win awards, but itll fill you up and make you feel cared for when you need it most. Thats worth more than any fancy recipe.
Recipe FAQs
- → How do I make the soft-boiled eggs perfectly?
Gently boil eggs for 6–7 minutes, then transfer to ice water to stop cooking. This results in silky, slightly runny yolks ideal for the dish.
- → Can I use leftover chicken instead of fresh chicken breast?
Yes, rotisserie or leftover roast chicken works well and saves time without sacrificing flavor or texture.
- → What is Kewpie mayonnaise and can I substitute it?
Kewpie mayonnaise is a Japanese mayo with a creamy, slightly tangy profile. Regular mayo can be used but the flavor will be less rich and smooth.
- → How can I add extra flavor or heat to this dish?
A dash of chili oil or a sprinkle of shichimi togarashi adds a nice spicy kick and additional depth to the broth.
- → What greens work best in this bowl?
Baby spinach and bok choy both provide fresh, mild greens that complement the rich broth and tender chicken perfectly.