Name: Kewpie Mayo Ramen Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pack instant ramen (soy sauce or chicken flavor); 1 1/2 cups water; 1 tablespoon Kewpie mayonnaise; 1 clove garlic, finely grated; 1 large egg; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 stalk green onion, thinly sliced; 1 sheet nori, cut into strips

Kewpie Mayo Ramen Recipe tastes ultra-creamy, rich, and savory with a silky broth that hugs every noodle, and it comes together in about 15 minutes, perfect for busy students, tired parents, or anyone who craves comfort in a bowl. You get restaurant-level ramen flavor with instant noodles, pantry staples, and one secret squeeze bottle. I slurp this on my couch in sweatpants, so you have full permission to do the same.

Why Kewpie Mayo Ramen Recipe Is Worth It

Kewpie mayo ramen turns basic instant noodles into a rich, tonkotsu-style bowl with almost no effort. The mayo and egg create a thick, velvety broth that tastes like you simmered bones all day, even though you only used a kettle and a pot.

You control the salt, spice, and toppings, so it works for picky eaters and spice lovers in the same kitchen. It also uses cheap pantry ingredients, which helps when grocery prices feel a little wild.

“This Kewpie Mayo Ramen Recipe tastes like late-night ramen shop quality with instant noodle effort, and I happily scrape the bowl every time. ★★★★★”

Ingredients You Need

Pantry & fridge ingredients

1 pack instant ramen
- Any flavor works, but chicken, miso, or soy sauce flavors taste best.
- Skip seafood flavors if you dislike strong fishy notes.
1 to 1 ½ tablespoons Kewpie mayonnaise
- Kewpie uses only egg yolks and a touch of MSG, which gives richer flavor than most American mayo.
- If you only have regular mayo, use it and add a tiny pinch of sugar and a drop of rice vinegar.
1 large egg
- Use room temperature if possible for smoother mixing.
- You can use just the yolk for extra richness.
1 small clove garlic, grated or very finely minced
- Garlic powder works in a pinch: use ¼ teaspoon.
½ to 1 teaspoon soy sauce
- Adjust based on how salty your ramen seasoning packet tastes.
- Use low sodium if you watch your salt.
½ teaspoon toasted sesame oil
- Adds nutty aroma and depth.
- Optional but highly recommended.
1 to 2 teaspoons chili oil or chili crisp (optional)
- Use less if you prefer mild heat.
- Sriracha or gochujang also work.
1 ½ cups water
- Follow the water amount on your ramen package if it differs slightly.

Toppings and mix-ins

Pick a few, not all, unless you like a very loaded bowl.

Sliced green onions
Corn kernels (frozen or canned, drained)
Baby spinach or napa cabbage, roughly chopped
Cooked chicken, tofu, or leftover rotisserie chicken
Soft boiled egg or jammy egg
Nori strips or roasted seaweed snacks
Sesame seeds
Kimchi on the side
Shredded carrot or thinly sliced mushrooms

Equipment

Small to medium saucepan
Heatproof bowl (big enough for broth and noodles)
Whisk or fork
Measuring spoons
Tongs or chopsticks

Quick Tips & substitutions

Use Kewpie mayo if possible, since it gives the best umami and creaminess.
Stir the mayo, egg, and seasoning in a bowl before you add hot water, so the broth turns silky and not clumpy.
Let the water cool for 10 to 20 seconds after boiling before you pour it over the egg mixture, so the egg thickens instead of scrambling.
Cook the noodles slightly under the package time if you like a firmer bite.
Add veggies like spinach or corn in the last minute of cooking, so they stay bright and not mushy.
Swap the seasoning packet with low sodium chicken bouillon and soy sauce if you want more control over salt.
Use a whole egg, just the yolk, or skip the egg and add extra Kewpie for an egg-free version.
Use gluten free instant noodles and tamari instead of soy sauce for a gluten free bowl.
Stir in a spoon of miso paste instead of the seasoning packet for a deeper, restaurant-style flavor.

How to Make Kewpie Mayo Ramen Recipe

Step 1: Boil water and cook noodles

Pour 1 ½ cups of water into a saucepan and bring it to a boil over medium high heat.
Add the ramen noodles to the boiling water and cook according to the package, but shave off about 30 seconds for a slightly firmer texture.
Toss in quick cooking veggies like spinach, corn, or sliced mushrooms during the last minute of cooking.
Turn off the heat when the noodles reach your preferred tenderness.

Step 2: Mix the Kewpie mayo base

While the water heats, add Kewpie mayo, egg, grated garlic, soy sauce, sesame oil, and the seasoning packet from the ramen into a large heatproof bowl.
Whisk everything until the mixture looks smooth and creamy, with no streaks of egg or mayo.
Taste a tiny bit and adjust with a drop more soy sauce or a pinch of sugar if it tastes too sharp.
Add chili oil or chili crisp now if you want a spicy base.

Step 3: Temper the egg and mayo

When the noodles finish cooking, scoop out about ½ cup of the hot cooking water.
Slowly drizzle the hot water into the mayo egg mixture while you whisk constantly.
Continue whisking until the mixture turns pale and velvety, like a rich soup base.
This step gently heats the egg and keeps the broth smooth instead of chunky.

Step 4: Build the broth

Pour the remaining hot noodle water from the pot into the bowl with the tempered mixture.
Whisk again until everything blends into a creamy, uniform broth.
Adjust the thickness by adding a splash more hot water if it feels too thick, or a small spoon of Kewpie if you want it richer.
Taste and tweak the salt, soy sauce, or chili oil until it hits your perfect comfort level.

Step 5: Add noodles and toppings

Lift the cooked noodles from the pot and place them gently into the bowl of broth.
Toss or twirl the noodles with chopsticks so the creamy broth coats every strand.
Add your toppings: green onions, extra egg, cooked chicken or tofu, veggies, and sesame seeds.
Serve hot and eat right away while the broth stays thick and silky.

Recipe Variations

Gluten free: Use gluten free instant noodles and tamari instead of soy sauce, and double check the seasoning packet or use miso paste and tamari as your base.
Vegan: Use vegan mayo, skip the egg, use vegetable based ramen or bouillon, and top with tofu and veggies.
Low carb: Swap noodles with shirataki noodles or spiralized zucchini, and keep the Kewpie mayo broth and egg for richness.
Extra protein: Add shredded chicken, tofu cubes, edamame, or a second egg.
Extra spicy: Stir in more chili oil, chili crisp, or a spoon of gochujang.
Miso style: Replace the seasoning packet with 1 to 2 teaspoons white or yellow miso paste plus a splash of soy sauce.

Ways to Serve

Serve Kewpie mayo ramen with a side of cucumber salad or simple green salad for crunch.
Add a small bowl of kimchi or pickled veggies for brightness.
Pair with steamed edamame sprinkled with salt and sesame seeds.
Serve in a deep bowl with extra chili oil and green onions on the table so everyone customizes their own bowl.
Offer a side of rice for very hungry eaters who want extra carbs with their ramen.

Storage Success

Store leftover Kewpie mayo ramen in an airtight container in the fridge for up to 2 days. The noodles soak up broth as they sit, so you can add a splash of water or broth when you reheat. Reheat gently on the stove over low heat or in the microwave in short bursts, and stir often so the creamy broth stays smooth. Add fresh toppings like green onions or chili oil after reheating to bring the flavor back to life.