Creamy Instant Ramen with Egg and Mayo | CookOS

Creamy Instant Ramen

Name: Creamy Instant Ramen with Egg and Mayo
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 1 package instant ramen (spicy miso flavor recommended); 1 large egg; 1 tbsp Japanese mayonnaise; 1 clove garlic, minced; Your favorite ramen toppings

This creamy instant ramen transforms a basic package into rich, velvety noodle soup by whisking Japanese mayonnaise and egg into the broth, creating an emulsified sauce that coats every noodle.

🌍Japanese 🏷️Ramen 🏷️Instant ramen 🏷️Creamy ramen 🏷️Ramen hack Noodles

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

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Ingredients

1 package instant ramen (spicy miso flavor recommended)
1 large egg
1 tbsp Japanese mayonnaise
1 clove garlic, minced
Your favorite ramen toppingsoptional

5 Ingredients

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Instructions

1
Cook instant ramen noodles in a saucepan according to package directions.
2
While the noodles cook, in a large serving bowl, combine the egg, Japanese mayonnaise, minced garlic, and the ramen seasoning packet(s).
3
Add a splash of the hot noodle cooking water to the bowl and whisk vigorously until the mixture is smooth and creamy.
4
Add the cooked noodles to the bowl.
5
Pour the remaining hot noodle water into the bowl and stir to combine everything.
6
Garnish with your favorite toppings if desired and serve immediately.

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Tips & Notes

Pro tips

Remove broth from heat before adding the egg mixture to prevent it from scrambling—stir constantly for a silky, creamy texture.
Mince the garlic very finely or add it to the broth early so the flavor disperses evenly throughout the creamy soup.
Whisk the egg and mayo together in a small bowl before adding to the pot; this ensures even emulsification and prevents lumps.
Use the hottest water from the kettle for maximum creaminess development and to keep the broth at the right temperature for emulsifying without cooking the egg.

Substitutions

Japanese mayonnaise → sour cream or Greek yogurt (creates tanginess instead of richness; stir gently to avoid breaking)
1 large egg → 2 egg yolks (richer, more velvety texture with less egg white)
Spicy miso flavor → tonkotsu or soy ramen (creamy hack works with any instant variety; adjust seasoning as needed)

Storage & make-ahead

Eat immediately for best texture. Store leftover broth and cooked noodles separately in airtight containers up to 3 days; reheat broth gently and add fresh egg-mayo mixture when serving.

Common Questions

Can I use regular mayonnaise instead of Japanese mayo?

Japanese mayo (Kewpie) has higher egg yolk content and a tangier flavor that emulsifies better into hot broth. Regular mayo can separate or taste greasy. Kewpie is recommended.

Do I cook the egg first or add it raw?

Add the beaten egg to hot (but not boiling) broth off the heat, stirring constantly to create silky egg ribbons. This prevents scrambling and creates a creamy texture.

What's the best spicy miso ramen brand for this?

Any instant spicy miso ramen works, but brands like Maruchan and Top Ramen have reliable miso bases that pair well with the creamy mayo element.

Can I make this ahead or does it need to be eaten immediately?

Best eaten fresh since the creamy broth breaks down over time. Make the broth ahead, then add egg and mayo just before serving.

How do I prevent the mayo from breaking?

Temper the egg and mayo mixture by slowly whisking in small amounts of hot broth before adding to the full pot. Whisk constantly over low heat to emulsify.