Creamy Mayonnaise Ramen transforms basic instant ramen into a silky, umami-rich meal by stirring in Japanese mayo, a raw or soft-cooked egg, and minced garlic. It's a 10-minute stovetop hack that requires no specialty equipment.
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In a serving bowl, combine the minced garlic, egg, and Japanese mayonnaise.
Add the seasoning and spice packets from the instant ramen package to the bowl.
Whisk the ingredients in the bowl together until a smooth paste forms.
In a small saucepan, bring 2 cups of water to a boil and cook the instant ramen noodles according to package directions (usually about 3 minutes).
Carefully pour the hot ramen cooking water into the bowl with the mayonnaise mixture, whisking constantly to temper the egg and create a creamy broth.
Add the cooked noodles to the broth.
Stir everything together to coat the noodles and serve immediately.
Store cooked noodles and broth separately in airtight containers for up to 2 days; reheat broth on stovetop and stir in mayo and egg just before serving.
Regular mayo works but will taste less rich and tangy. Japanese mayo (Kewpie) has higher egg yolk content and adds deeper creaminess that defines this dish.
Either works. A soft-boiled or poached egg (2–3 minutes in the hot broth) creates a creamy sauce; a raw egg stirred in immediately cooks from residual heat.
Stir the mayo into the cooked noodles off-heat or into cooled broth, then fold in the hot noodles gently. Avoid boiling the mayo directly in the pot.
Best eaten fresh. Store cooked noodles and broth separately; reheat broth and toss with mayo just before serving.
Yes, prepare broth and noodles in batches, but mix mayo and egg individually per serving to avoid curdling or overcooking.
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