Kewpie Mayo Ramen Recipe hits rich, silky, garlicky notes with a cozy ramen-shop vibe. It suits weeknight cooks, students, and late-night snackers, and it takes about 10 minutes start to finish. I stirred this up during my tiny apartment winter and it saved many cold nights.
Why You Should Try This Kewpie Mayo Ramen Recipe
Kewpie Mayo Ramen Recipe turns basic instant noodles into a creamy bowl with depth. Kewpie mayo and egg form a glossy broth that tastes like tonkotsu without the hours on the stove. The garlic, soy, and a touch of miso bring serious umami.
You can tweak this ramen to match your mood. Keep it mellow with scallions and sesame, or bring heat with chili crisp. Either way, the bowl disappears fast.
Ingredients You’ll Need
- 1 pack instant ramen with seasoning packet (Nissin or your favorite; no packet available? Use 1 teaspoon chicken bouillon or dashi powder)
- 1 large pasteurized egg, room temp if possible
- 1.5 tablespoons Kewpie mayonnaise (Kewpie’s egg yolk base gives richer flavor than American mayo)
- 1 teaspoon soy sauce (use tamari for gluten-free)
- 1 teaspoon miso paste, optional but tasty (white or red both work)
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic or 1/2 teaspoon garlic powder
- 1.75 to 2 cups water, to taste
- Optional mix-ins: chili oil or chili crisp, scallions, corn, spinach, mushrooms, nori strips, sesame seeds
- Optional protein: sliced tofu, leftover roasted chicken, spam cubes, or a few shrimp
Equipment:
- Small pot
- Heatproof bowl
- Whisk or chopsticks
- Measuring spoons and cup
How to Make Kewpie Mayo Ramen
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- Bring the water to a rolling boil in a small pot.
- In a heatproof bowl, whisk together Kewpie mayo, egg, garlic, soy sauce, miso, sesame oil, and the ramen seasoning packet or bouillon.
- Drop the noodles into the boiling water and cook until just tender, about 2 to 3 minutes.
- Ladle about 1/3 cup of the boiling water into the bowl while whisking to temper the egg and form a smooth base.
- Transfer the cooked noodles to the bowl, then pour in the remaining hot water. Stir briskly until the broth turns creamy and fully emulsifies.
- Top with scallions, chili crisp, nori, and sesame seeds. Slurp while hot.
Tips & Tricks
- Use a pasteurized egg for safety and peace of mind.
- Warm the serving bowl with hot water first to keep the broth hot longer.
- Want thicker broth? Use 1.5 cups water. Want looser soup? Go up to 2 cups.
- No miso on hand? Add 1 teaspoon peanut butter for a nutty twist.
- Skip the seasoning packet for lower sodium and boost with low-sodium stock plus a pinch of dashi powder.
- Stir with vigor to keep the emulsion glossy, then add toppings.
- Add a tiny splash of rice vinegar for brightness if the bowl tastes heavy.
- For vegetarian ramen, use mushroom or vegetable ramen and plant-based bouillon.
- For gluten-free, use rice ramen and tamari.
What to Serve with Kewpie Mayo Ramen
This ramen loves crunchy sides like quick cucumber salad or kimchi for contrast. Pan-fried gyoza or crispy tofu bites make it feel like a takeout night at home. Sip iced green tea, a light lager, or a citrusy seltzer. Finish with a slice of chilled orange for a clean palate.
Make-Ahead and Storage
Meal-prep the tare by whisking everything except the egg and water, then store it in a jar for up to 3 days. Crack in the egg right before cooking for best texture. If you must store leftovers, separate the noodles from the broth to avoid soggy strands.
Refrigerate broth and noodles in airtight containers for up to 2 days. Reheat the broth gently on the stove until steaming, loosen with a splash of water if it thickens, then add noodles to warm through. Skip freezing the finished ramen since the mayo and egg change texture. Freeze plain cooked stock or dashi cubes instead, then build fresh bowls later.
Nutrition Information
Approximate per serving: 640 calories; 38 g fat; 56 g carbs; 14 g protein; 1700 mg sodium. Values vary by ramen brand, toppings, and water amount. For lighter bowls, use half the mayo, add extra veggies, and choose a low-sodium seasoning base.
Kewpie Mayo Ramen
Ingredients
Instructions
- Boil the ramen noodles according to package instructions and drain.
- Heat the broth in a pot and add garlic if using.
- Stir in soy sauce and sesame oil to the broth.
- Mix Kewpie mayonnaise into the hot broth until fully combined.
- Place noodles in bowls and pour the broth over them.
- Garnish with sliced green onions and serve hot.