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.
We used Shin Ramyun Black for this recipe.