Skip the regular mayo for this recipe—you need to use Kewpie-branded Japanese mayonnaise. No substitutes! Kewpie mayo has a richer, silkier texture and a signature tang from rice vinegar. When you whisk it with ramen seasoning, minced garlic, and a whole egg, the mayo upgrades your watery noodle soup into a thick, luxurious broth. If you close your eyes and take a slurp, you’d think you were at a ramen restaurant.
- 1 pack instant noodles
- 1 pc egg
- 1 clove garlic, grated
- 1 ½ tbsp Kewpie mayonnaise
- black and white sesame seeds
- spring onion, chopped
- jammy eggs, optional
Make mayo mixture: Add instant noodles seasoning packet and dehydrated vegetables to a bowl. Crack the egg into the bowl and add garlic and Kewpie mayonnaise. Whisk with chopsticks until creamy and well combined.
Cook noodles: Boil water in a small pot over high heat. Cook instant noodles as directed, reserving the noodle water.
Serve: Ladle about ¾ to 1 cup of noodle water to the mayo mixture. Mix vigorously to prevent the egg from cooking. Add cooked noodles and garnish with sesame seeds, spring onions, and jammy eggs (if using).
We used Shin Ramyun Black for this recipe.