Bouncy instant ramen noodles in a creamy, rich and savory broth made in 5 minutes with 6 ingredients! This quick and easy kewpie mayo ramen hack will upgrade your instant noodles with a few simple ingredients! A tasty meal or snack.
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Kewpie Mayo Ramen is a Japanese ramen hack that has wildly spread through TikTok and social media for good reason!
It became super popular because with just a few simple ingredients (kewpie mayo or regular mayo, egg and minced garlic) the broth instantly becomes a very rich and creamy one!
That's why it appeals to so many, especially young college students who need a fast, affordable and tasty meal. You can also add dumplings, vegetables, or protein to the noodles (I share topping ideas below).
I personally love this ramen recipe so much that if I'm making instant ramen, I will use this quick and simple trick to elevate it!
What kind of instant ramen do you recommend? The original creator of this hack calls for a Japanese brand, called "Sappora Ichiban" in Original flavour. But use any instant ramen with soup base that you enjoy! I love using Jin Ramen or Nongshim.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Instant Ramen with Soup Base: I recommend using any instant ramen that you enjoy whether that's spicy or not. If you prefer a spicy broth, use Jin Ramen, Nongshim Shin Ramyun or any instant ramen with a spicy soup base. These are sold at Asian grocery stores, online or at select Western grocers.
- Japanese mayo (aka Kewpie mayo): a very creamy Japanese-style mayonnaise with a stronger egg taste because it's made of egg yolks only, instead of using whole eggs. You can find this at any Asian grocery store or online. Or substitute with regular mayo that is thick and creamy, like Hellman's.
- Water
- Egg
- Garlic Clove: or substitute with garlic powder to taste.
- Green Onions: for garnishing. This is optional.
Expert Tips
- Use an enjoyable instant ramen brand that comes with a soup base. If you like spice, I recommend using Jin Ramen or Nongshim Shin Ramyun.
- Finely grate the garlic or make sure to finely mince it, so you're not tasting chunks of raw garlic in the broth.
- Don't overcook the ramen and only boil until al-dente. I recommend cooking it for just 2 minutes or 1 minute less than the instructed time on the ramen packet.
- Very Important! Slowly temper the egg mayo mixture by gradually adding portions of the hot noodle water while mixing to prevent scrambled eggs. If you pour it all in at once, it will cook the eggs.
Instructions
Below are step-by-step instructions on how to make kewpie mayo ramen:
- In a large serving bowl, whisk together minced garlic, kewpie mayo, raw egg and the instant ramen soup base powder.
- Then in a small pot, add suggested amount of water (or refer to the amount specified on the ramen packet if it calls for less), bring to a boil. Add instant ramen noodles and boil for 2 minutes or until al dente.
- Very slowly pour half of the piping hot noodle water into the serving bowl with the mayo egg mixture while mixing. Do not just pour all the noodle water into the bowl or it will fully cook the eggs.
- Then pour the rest of the noodle water and ramen noodles into the bowl. Mix the ramen and broth together. Garnish with green onions and enjoy!
Storage
- This dish is best enjoyed immediately.
- Leftovers can last up to 1-2 days in the fridge. Store the broth and noodles into two separate airtight containers in the fridge. To reheat, reboil the broth until hot and add the noodles in the last 10 seconds to warm them up. Note: the noodles won't taste as chewy when made fresh.
- Freezer-friendly? I don't recommend freezing kewpie mayo ramen or cooked instant ramen as the noodles will become soggy.
Topping Ideas
Here are some additional and optional topping ideas to add to your cooked ramen:
- fried egg, soft boiled or hard boiled eggs or ramen eggs
- pan fried or boiled dumplings
- cooked vegetables like baby bok choy, napa cabbage, yu choy sum, bean sprouts, corn niblets, carrots, or bamboo shoots.
- nori or dry roasted seaweed
- chili oil or chili garlic sauce
Pairing Suggestions
Kewpie mayo ramen serves well with:
- appetizers like shrimp tempura, panko shrimp, ebi mayo or gyoza (dumplings)
- protein dishes like chicken katsu or tonkatsu, tofu katsu, fish katsu bites, karaage, teriyaki tofu, teriyaki chicken, or ginger miso salmon.
- vegetables like spicy cucumber salad, bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves
- rice dishes like oyakodon, katsudon, or omurice
- rice balls like shrimp tempura rice ball, tuna onigiri, spicy tuna onigiri, pork katsu onigirazu
FAQ
Kewpie mayo ramen is best enjoyed immediately like most instant ramen. But you can prepare it up to 1-2 days in advance and I recommend storing the broth separate from the noodles in airtight containers. To reheat, boil the broth first and then add the noodles in for 10 seconds to warm them up.
Yes, since the egg is beaten and blended with piping hot water, it'll cook very quickly. Your eggs may even scramble if you don't temper them.
Yes, you can but the broth won't be as creamy.
The garlic gives this ramen a very flavourful taste so I would not recommend skipping it completely, unless you’re allergic. You can substitute the raw garlic with garlic powder to taste.
📖 Recipe
Easy 5-min. Kewpie Mayo Ramen Hack
Ingredients
- 1 serving instant ramen any brand you like with soup base
- 1 packet instant ramen soup base included with instant ramen
- 1 tablespoon Japanese mayo aka Kewpie mayo, or regular mayonnaise
- 1 egg
- 1 garlic clove finely minced or grated
- 2.25 cups water or use the amount instructed on the instant ramen packet
- 1 tablespoon green onions finely chopped for garnishing (optional)
Instructions
- In a large serving bowl, whisk together minced garlic, kewpie mayo, raw egg and the instant ramen soup base powder.
- Then in a small pot, add suggested amount of water (or refer to the amount specified on the ramen packet if it calls for less), bring to a boil. Add instant ramen noodles and boil for 2 minutes or until al dente.
- Very slowly pour half of the piping hot noodle water into the serving bowl with the mayo egg mixture while mixing. Do not just pour all the noodle water into the bowl or it will fully cook the eggs.
- Then pour the rest of the noodle water and ramen noodles into the bowl. Mix the ramen and broth together. Garnish with green onions and enjoy!
Paige
I’m really bad with spice but I love buldak noodles so I tried this recipe and adored it! such a comfort meal now!!
Christie Lai
Amazing! So happy to read that you enjoyed this recipe with buldak noodles! The mayo and egg really does wonders to tame those spices.
Thanks for making my recipe, Paige!