Kewpie Mayo Ramen

Ingredients (~3 servings)

• 3 servings instant ramen (any brand with soup base packets)
• 3 packets instant ramen soup base (included with the ramen)
• 2 Tbsp Japanese mayo (Kewpie preferred, or regular mayo)
• 3 eggs
• 3 garlic cloves, finely minced or grated
• ~7 cups water (or follow package directions for 3 servings)
• 2 Tbsp green onions, finely chopped (optional)

Make the Base in Your Serving Bowls

In 3 large serving bowls, whisk together the minced garlic, mayo, raw egg, and soup base powder in each bowl.

The mixture will look chunky at first – that’s totally fine.

Boil the Noodles

In a medium pot, bring the water to a boil using the amount suggested on your ramen packets.

Add all 3 servings of instant ramen noodles and boil for ~2 minutes or until al dente.

Don’t overcook them since they’ll continue cooking slightly in the hot broth.

Temper the Egg Mixture

Very slowly pour about half of the piping hot noodle water into each serving bowl while whisking constantly.

This step is crucial – if you dump all the hot water in at once, you’ll scramble the eggs instead of creating a creamy broth.

The goal is to gradually warm up the egg mixture so it stays smooth.

Add the Noodles and Finish

Pour the remaining noodle water and divide the ramen noodles between the 3 bowls.

Mix everything together until the broth is creamy and well combined.

Garnish with green onions if using and serve immediately while hot.

Kewpie Mayo Ramen

This is my go-to when I want something quick but more substantial than basic instant ramen. The mayo creates a creamy, rich broth that feels like you actually cooked something.

prep time:5 minutes mins

cook time:5 minutes mins

total time:10 minutes mins

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Ingredients

Ingredients (~3 servings)

• ▢ 3 servings instant ramen any brand with soup base packets
• ▢ 3 packets instant ramen soup base included with the ramen
• ▢ 2 Tbsp Japanese mayo Kewpie preferred, or regular mayo
• ▢ 3 eggs
• ▢ 3 garlic cloves finely minced or grated
• ▢ ~7 cups water or follow package directions for 3 servings
• ▢ 2 Tbsp green onions optional, finely chopped

Instructions

• In each of 3 large serving bowls, whisk together minced garlic, mayo, raw egg, and soup base powder until combined.
• Bring 7 cups water to a boil in a medium pot.
• Add all 3 servings of ramen noodles and boil for 2 minutes until al dente.
• Very slowly pour about half the hot noodle water into each bowl while whisking constantly to temper the egg mixture.
• Divide remaining noodle water and noodles between the 3 bowls.
• Mix until broth is creamy and well combined.
• Garnish with green onions and serve immediately.

Notes

Tempering the egg mixture slowly prevents scrambling and creates a creamy broth.

Did you make this recipe?Let me know how you liked it below!