Chicken Ramen with Kewpie Mayo

# 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

# Directions:

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

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

03 - During the final 2 minutes of cooking, add shredded chicken and baby spinach or bok choy to the pot and heat through.

04 - Stir in soy sauce and sesame oil into the broth and noodles.

05 - Divide noodles, broth, chicken, and greens evenly between two serving bowls.

06 - Top each bowl with half a soft-boiled egg, one tablespoon of Kewpie mayonnaise, sliced scallions, nori strips if using, toasted sesame seeds, and a sprinkle of freshly ground black pepper.

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

# Expert Advice:

01 -

It transforms cheap instant noodles into something that tastes like you spent an hour simmering broth.
The Kewpie mayo melts into the soup and creates this silky, umami-packed richness you cant get any other way.
You can pull it together in twenty minutes, even on nights when cooking feels impossible.

02 -

Dont skip the ice bath for the eggs, without it the shells stick and the yolks keep cooking into chalky disappointment.
Add the Kewpie mayo at the end, not during cooking, so it stays creamy and doesnt break into oily sadness.

03 -