Kewpie Mayo Ramen Recipe tastes rich, creamy, and ultra-savory, like you hacked a restaurant bowl in under 15 minutes. It works perfectly for busy students, tired parents, late-night gamers, and anyone who wants comfort food with almost no effort. I ate this for “recipe testing” three nights in a row, which basically means I just wanted more noodles.
Why Kewpie Mayo Ramen Recipe Is Worth It
Kewpie mayo ramen turns a cheap instant ramen packet into a silky, tonkotsu-style bowl with almost no extra work. The mayo adds body and richness, while the egg and garlic deepen the flavor so it tastes slow-simmered.
You whisk everything in the serving bowl, pour in hot broth, and drop in the noodles. The whole thing comes together in about 10–15 minutes, and it uses pantry staples you probably already own.
Creamy, garlicky, and way better than any late-night instant ramen I ate in college ★★★★★
Ingredients You Need
Instant ramen
- 1 pack instant ramen (about 3 oz / 85 g), any flavor
- I like chicken, miso, or shoyu flavor for this Kewpie Mayo Ramen Recipe.
- Skip super-strong spicy packets if you want the mayo flavor to shine.
Kewpie mayo base
-
2–3 tablespoons Kewpie mayonnaise
- Kewpie tastes richer than regular mayo because it uses only egg yolks and a touch of MSG.
- Use 2 tablespoons for lighter broth, 3 tablespoons for extra creamy.
-
1 large egg
- Use pasteurized eggs if you worry about raw egg.
- The hot broth cooks it slightly and turns the soup silky.
-
1–2 cloves garlic, finely grated or minced
- Garlic paste from a tube works great on lazy nights.
- Use 1 clove for mild flavor, 2 for serious garlic fans.
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1 teaspoon soy sauce
- Use low-sodium if your ramen seasoning tastes very salty.
- Tamari works if you need gluten-free.
-
1 teaspoon toasted sesame oil
- This adds nutty aroma and depth.
- A little goes a long way, so measure it instead of pouring straight from the bottle.
-
1–2 teaspoons chili oil or chili crisp (optional)
- Great if you like heat and texture.
- Skip it if you use a spicy ramen flavor packet.
Broth & noodles
-
1¾–2 cups water (about 420–480 ml), for cooking the noodles
- Use the amount listed on your ramen package as a guide.
- Use chicken or veggie broth instead of water for extra flavor.
-
Ramen seasoning packet (from the instant ramen)
- Start with half the packet, taste, then add more if needed.
- Some brands taste saltier than others, so season gradually.
Toppings (mix and match)
- Thinly sliced green onions
- Corn kernels (frozen or canned)
- Sliced mushrooms (quickly sautéed or leftover)
- Leftover rotisserie chicken or shredded cooked pork
- Soft-boiled egg or jammy egg (if you want double egg action)
- Nori strips or roasted seaweed snack pieces
- Sesame seeds
- Blanched spinach or bok choy
- Kimchi for a funky, spicy kick
Equipment list
- Small pot or saucepan (to cook noodles and heat broth)
- Heatproof ramen bowl or deep soup bowl
- Whisk or fork (to mix the Kewpie mayo base)
- Measuring spoons
- Knife and cutting board (for toppings)
Quick Tips & substitutions
- Use 2 tablespoons Kewpie mayo for lighter broth, 3 tablespoons for ultra-rich ramen.
- Start with half the seasoning packet, taste, then add more so the soup does not turn too salty.
- Swap water with chicken or vegetable broth to boost flavor without extra work.
- Use regular mayo if you lack Kewpie, then add a pinch of sugar and a tiny pinch of MSG or extra seasoning.
- Replace soy sauce with tamari or coconut aminos for gluten-free needs.
- Use chili crisp, sriracha, or gochujang for heat, depending on what you keep in the fridge.
- Crack the egg into the bowl mixture, not the pot, so it thickens the broth instead of scrambling.
- Cook noodles slightly under the package time if you like a firmer bite.
- Add a handful of frozen veggies straight to the pot during the last minute of cooking.
- Use pre-shredded coleslaw mix as a quick crunchy topping when you lack fresh greens.
How to Make Kewpie Mayo Ramen Recipe
Step 1: Prep the Kewpie mayo base
Add Kewpie mayo, egg, grated garlic, soy sauce, sesame oil, and chili oil (if using) to your serving bowl.
Whisk everything until the mixture looks smooth and creamy, with no streaks of egg white.
Set the bowl near the stove so you can pour in the hot broth right away.
Step 2: Cook the noodles and broth
Pour water (or broth) into a small pot and bring it to a boil.
Add the ramen noodles and cook them according to the package, but stop 30 seconds early if you like them slightly firm.
Turn off the heat, then stir in half of the seasoning packet until it dissolves.
Taste the broth.
Add more seasoning packet in small pinches until the flavor tastes balanced and not too salty.
Keep the broth hot because you need that heat to thicken the Kewpie mayo ramen base.
Step 3: Temper the egg-mayo mixture
Slowly ladle a small amount of hot broth (about ¼ cup) into the Kewpie mayo mixture while you whisk constantly.
Whisk until the mixture looks glossy and smooth.
Add another small ladle of broth and whisk again, so the egg warms gently and does not scramble.
Step 4: Combine noodles and broth
Pour the rest of the hot broth into the bowl and whisk again until the soup looks creamy and uniform.
Use chopsticks or tongs to transfer the cooked noodles into the bowl.
Toss the noodles gently in the broth so they soak up that rich Kewpie mayo ramen flavor.
Step 5: Add toppings and serve
Top the Kewpie Mayo Ramen Recipe with green onions, corn, mushrooms, or any leftovers you want to use.
Drizzle a bit more chili oil or sesame oil on top if you crave extra flavor.
Serve the bowl hot and eat it right away while the noodles still taste bouncy.
Recipe Variations
- Gluten-free: Use gluten-free instant ramen or rice noodles and swap soy sauce with tamari.
- Vegan: Use vegan mayo, skip the egg, use veggie broth, and top with tofu or mushrooms.
- Low carb: Use shirataki noodles or spiralized zucchini instead of wheat ramen.
- Extra protein: Add leftover chicken, pork, tofu, or a soft-boiled egg.
- Spicy version: Use spicy ramen flavor, extra chili oil, and a spoon of gochujang.
- Cheesy version: Stir in a small handful of shredded cheese until it melts into the broth.
- Miso twist: Add 1 teaspoon miso paste to the mayo mixture for deeper umami.
Ways to Serve Kewpie Mayo Ramen Recipe
- Serve with a side of cucumber salad or simple green salad for crunch.
- Pair with steamed edamame sprinkled with salt.
- Add a small bowl of kimchi or pickled veggies on the side.
- Serve with roasted seaweed snacks for nibbling and dipping.
- Offer extra chili oil, sesame seeds, and green onions at the table for topping bars.
Storage Success
Store leftover Kewpie Mayo Ramen Recipe in an airtight container in the fridge for up to 1 day. The noodles soak up broth as they sit, so you may add a splash of water or broth when you reheat. Warm the ramen gently on the stove or in the microwave until hot, and stir well to bring back the creamy texture. If you plan ahead, store noodles and broth separately so the noodles keep a better bite.
Kewpie Mayo Ramen Recipe
Ingredients
Instructions
- In a small bowl, whisk together Kewpie mayonnaise, the seasoning packet from the instant ramen, the egg, and garlic (if using) until smooth and creamy.
- Bring the water to a boil in a small pot. Add the ramen noodles and cook according to package directions until just tender.
- Reduce the heat to low. Ladle a small amount of the hot cooking water into the mayo–egg mixture while whisking constantly to temper it.
- Turn off the heat under the pot. Pour the tempered mayo–egg mixture into the pot, stirring continuously until the broth becomes creamy and well combined. Do not boil after adding the egg mixture.
- Taste and add soy sauce if desired. Transfer the noodles and broth to a serving bowl, garnish with green onions and chili oil or chili flakes if you like, and serve immediately.
Notes
Approximate per serving: 520 calories; fat 32 g; saturated fat 7 g; carbohydrates 44 g; fiber 2 g; sugars 3 g; protein 13 g; sodium 1450 mg. Values will vary based on ramen brand, amount of Kewpie mayonnaise, and any added toppings.
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