Save on Pinterest There's something about that moment when instant ramen transforms into something you'd actually want to serve guests—it happened for me on a Tuesday night when I had leftover rotisserie chicken, a fresh egg, and a bottle of Kewpie mayo that had been sitting in my fridge. Twenty minutes later, I was slurping the silkiest, most satisfying bowl of noodles I'd made at home, and I realized this wasn't a weeknight shortcut anymore, it was the real thing. That creamy Japanese mayo swirling into the hot broth, the soft yolk breaking into the noodles—it felt like a small victory.
I made this for my roommate one evening when she came home tired from work, and watching her face change from "oh, ramen" to actually closing her eyes and savoring a bite—that's when I knew this recipe was keeper. She went back for seconds and asked me to teach her how to soft-boil an egg properly. Simple moments like that stick with you.
Ingredients
- Instant chicken ramen (2 packs): Choose a brand you actually like; the seasoning packets do heavy lifting here, so don't skip them or use old ones.
- Cooked chicken breast: Shredded or sliced—rotisserie chicken works beautifully and saves time, or use leftover roasted chicken if you have it.
- Soft-boiled eggs (2): The yolk should be jammy but still slightly warm when you halve it; timing is everything with these.
- Baby spinach or bok choy (1 cup): Tender greens wilt into the hot broth in the last minute, adding color and nutrients without overpowering the dish.
- Scallions (2), thinly sliced: They add a gentle onion bite and stay crisp on top if you don't add them until the very end.
- Nori strips (optional): The umami boost is real; if you skip it, no one will miss it, but if you add it, people notice.
- Toasted sesame seeds (1 tablespoon): Buy them already toasted if you can—it's one less step and they scatter beautifully as a garnish.
- Kewpie mayonnaise (2 tablespoons): This is the secret weapon; it's sweeter and creamier than American mayo, and you'll find it in any Asian grocery store.
- Soy sauce (1 teaspoon): A small amount goes a long way; taste the broth first before adding more.
- Sesame oil (1 teaspoon): A little sesame oil transforms the whole bowl; don't be tempted to pour more than called for or it becomes overwhelming.
- Black pepper, freshly ground: Finish with a few cracks right before serving for a peppery bite.
Instructions
- Set your eggs in motion:
- Bring a small pot of water to a rolling boil, then gently lower in two eggs using a spoon so they don't crack on the bottom. Set a timer for 6 to 7 minutes—6 if you like them slightly runnier, 7 if you want the yolk just barely set in the center.
- Get the water back to boil while eggs cook:
- While the eggs are going, fill a medium pot with water and bring it to a boil for the noodles. Once boiling, add both ramen blocks and cook according to the package instructions.
- Create an ice bath:
- When the eggs' timer goes off, use a slotted spoon to transfer them to a bowl of ice water—this stops the cooking immediately and makes peeling easier later.
- Add the chicken and greens to the pot:
- In the last 2 minutes of the noodles' cooking time, add your shredded chicken and the spinach or bok choy directly to the pot. They'll heat through and soften slightly without losing their color.
- Season the broth:
- Stir in the soy sauce and sesame oil while everything is still hot in the pot. Taste it—that's your moment to adjust seasoning if needed.
- Divide and assemble:
- Ladle the noodles, broth, chicken, and greens into two bowls, making sure each gets equal amounts. Peel and halve the now-cool eggs and place one on top of each bowl.
- Finish with the good stuff:
- Dollop a generous tablespoon of Kewpie mayo on top of each bowl, then scatter scallions, nori strips if using, sesame seeds, and a few cracks of black pepper around the egg. Serve immediately and let people swirl the mayo in as they eat.
Save on Pinterest I've eaten so much instant ramen in my life, but this version made me realize the difference between feeding myself and actually taking a moment to make something I wanted to taste. That's when eating alone stopped feeling rushed and started feeling intentional.
Why Kewpie Mayo Changes Everything
The first time I used Kewpie mayo instead of regular mayonnaise, I thought it was a small upgrade—turns out it was the whole difference. It has more egg yolks than regular mayo, which makes it sweeter and richer, and when you swirl it into hot broth, it doesn't break or get greasy. It emulsifies into the broth instead of sitting on top like a blob. Once you taste that silky, creamy difference, you'll understand why this ingredient matters enough to seek out at an Asian market rather than substituting.
The Soft-Boiled Egg as Sauce
The soft-boiled egg does double duty here—it's a protein topping and a sauce all at once. The moment you break that yolk and watch it coat the noodles and mingle with the broth, you realize it's doing the work that a slow-simmered sauce usually does. Getting that timing right (6 to 7 minutes in boiling water) is the small skill that makes everything taste intentional instead of accidental. Practice it once or twice and you'll never think about soft-boiled eggs the same way again.
Endless Variations on One Simple Bowl
The beauty of this recipe is that it's a template, not a rigid rule. I've made it with shredded rotisserie chicken, sliced leftover roast chicken, and even thin slices of grilled chicken breast—all work beautifully. The vegetables can shift with seasons; in summer I might add cucumber ribbons or corn, in winter I lean into heartier greens. The foundation stays the same—good ramen, a creamy yolk, that Kewpie mayo swirl—but the details flex with what you have on hand.
- Add a dash of chili oil or shichimi togarashi if you want gentle heat without changing the recipe.
- Try a splash of mirin or a sprinkle of furikake for extra umami if you're feeling it.
- Poach or fry an egg instead of soft-boiling if that's easier for you—the mayo and broth are what really matter.
Save on Pinterest This bowl became one of those dishes I make when I want to feel taken care of, even if I'm the one doing the cooking. That's the quiet magic of a recipe that looks simple but tastes like you actually spent time on it.
Recipe Questions & Answers
- → Can I use leftover chicken for this dish?
Yes, shredded rotisserie or leftover roast chicken works perfectly to save time and maintain flavor.
- → How are the soft-boiled eggs prepared?
Gently boil eggs for 6–7 minutes, then transfer to ice water before peeling to achieve a silky yolk.
- → What does Kewpie mayonnaise add to the dish?
Kewpie mayo adds a rich, creamy texture and subtle umami notes that enhance the broth’s flavor.
- → Can I substitute spinach with other greens?
Yes, bok choy or similar leafy greens work well and complement the noodles and chicken.
- → Are there any recommended toppings for extra flavor?
Try adding chili oil or shichimi togarashi for a spicy kick, along with toasted sesame seeds and nori strips.