What chicken works best for ramen?

I suggest boneless, skinless chicken breast sliced for a quick meal. Chicken thigh meat is another good choice due to its ability to stay tender when cooked in broth. Both should be thinly sliced and cooked to brown and done. Remove from cooking.

Can I use different noodles?

Fresh ramen noodles are suitable. Fresh udon and soba noodles are suitable. Cook fresh noodles according to package directions. Serve with soup. Fresh noodles should be cooked separately before adding to the soup. Instant noodles can be added directly to simmering soup.

How do I make it spicy?

Add 1-2 teaspoons of gochujang or sriracha to the mayonnaise and egg yolk mixture before tempering them. Consider using chili oil.

How does the broth get creamy?

Stir Japanese mayonnaise and one egg yolk in a bowl until smooth. Stir one cup of hot broth into the egg yolk and mayonnaise mixture in the bowl continuously. This step will heat the egg yolk. The egg yolk and mayonnaise mixture should remain smooth when added to the hot noodles and broth. Add the egg yolk and mayonnaise mixture to the rest of the hot noodles and broth and stir. Cooked bits of egg yolk may remain in the bowl when hot broth is added too quickly. To prevent this, use a ladle to add one cup of hot broth to the noodles and other ingredients slowly.

Will the egg yolk scramble?

It won't fall apart if added to the mixture slowly. Adding the hot broth all at once will cause the mixture to fall apart.

Creamy Chicken Ramen with Japanese Mayonnaise and Egg Yolk

By Mason BrooksNov 1, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

I like to prepare this chicken ramen dish at home on a busy weeknight when I would otherwise order takeout. Thin chicken and instant noodles are added to a flavored broth containing Japanese mayonnaise and egg yolk to thicken the dish. This recipe requires little cooking time.

Creamy Chicken Ramen with Japanese Mayonnaise and Egg Yolk

I fry sliced chicken in a large Dutch oven over medium-high heat until golden and cooked through, then take out the chicken and add broth. I don't use a separate pan to fry the chicken. I stir browned bits from the Dutch oven into the broth while the noodles cook in it.

I discard the seasoning packets and boil noodles in hot broth for the amount of time recommended on the package, 3 minutes in my experience. I keep the mayonnaise mixture in a serving bowl while the broth boils, whip it vigorously until there are no visible traces of yolk, then stir it into the broth.

If I want a vegetable side, I add mushrooms, spinach, or bok choy to the pot when the chicken goes back in. I sprinkle bacon bits on top. Fresh ramen noodles need to be cooked separately before adding them to the broth.

Why you'll love this recipe

Ready in 30 minutes. Chicken and broth made in the same large pot on the stovetop.
Two packages of noodles make two servings when eaten as a full meal.
Bowls can be served tableside so that customers decide whether to add chili oil to their bowl.
Thinly sliced chicken stays tender when cooked in broth.
Use leftover rotisserie chicken and serve warm at the end.

Instructions

Whisk the Japanese mayonnaise, egg yolk, garlic, ginger, and soy sauce together in a serving bowl. Set aside.

Heat a large pot or Dutch oven over medium-high heat. Add the toasted sesame oil, then cook the sliced chicken until golden and cooked through. Remove the chicken and set aside.

Pour the chicken broth into the same pot and bring it to a simmer.

Add the instant ramen noodles and cook according to the package directions, usually about 3 minutes.

Slowly ladle about one cup of hot broth into the mayonnaise mixture while whisking constantly. Once smooth, pour the tempered mixture back into the pot with the broth and noodles, then stir to combine.

Return the chicken to the pot and stir to heat through. Ladle into serving bowls, then top with soft-boiled eggs, green onions, sesame seeds, and chili oil. Serve immediately.

FAQ

Spoon a soft-boiled egg and chopped green onions and sesame seeds into each serving bowl and drizzle with chili oil. Serve right away. I prefer to drizzle the chili oil over the top just before serving to prevent it from mixing into the broth. Sriracha is another option.

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Lunch Dinner Chicken Asian Japanese Stovetop

Creamy Chicken Ramen with Japanese Mayonnaise and Egg Yolk

Name: Creamy Chicken Ramen with Japanese Mayonnaise and Egg Yolk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 chicken breast (boneless, skinless, thinly sliced); 2 packages instant ramen noodles (seasoning packets discarded); 4 cups low-sodium chicken broth; 2 tbsp Japanese mayonnaise (such as Kewpie); 1 egg yolk (large); 2 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 tbsp soy sauce; 1 tsp toasted sesame oil; 2 soft-boiled eggs (for serving); 2 tbsp green onions (sliced, for serving); 1 tsp toasted sesame seeds (for serving); chili oil or sriracha (to taste)

By Mason BrooksNov 1, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Ready in 30 minutes. Chicken and broth made in the same large pot on the stovetop.
Two packages of noodles make two servings when eaten as a full meal.
Bowls can be served tableside so that customers decide whether to add chili oil to their bowl.
Thinly sliced chicken stays tender when cooked in broth.
Use leftover rotisserie chicken and serve warm at the end.

Ingredients

Servings2

•1 chicken breast (boneless, skinless, thinly sliced)
•2 packages instant ramen noodles (seasoning packets discarded)
•4 cups low-sodium chicken broth
•2 tbsp Japanese mayonnaise (such as Kewpie)
•1 egg yolk (large)
•2 cloves garlic (minced)
•1 tsp fresh ginger (minced)
•1 tbsp soy sauce
•1 tsp toasted sesame oil
•2 soft-boiled eggs (for serving)
•2 tbsp green onions (sliced, for serving)
•1 tsp toasted sesame seeds (for serving)
•chili oil or sriracha (to taste)

Instructions

1
Whisk the Japanese mayonnaise, egg yolk, garlic, ginger, and soy sauce together in a serving bowl. Set aside.
2
Heat a large pot or Dutch oven over medium-high heat. Add the toasted sesame oil, then cook the sliced chicken until golden and cooked through. Remove the chicken and set aside.
3
Pour the chicken broth into the same pot and bring it to a simmer.
4
Add the instant ramen noodles and cook according to the package directions, usually about 3 minutes.
5
Slowly ladle about one cup of hot broth into the mayonnaise mixture while whisking constantly. Once smooth, pour the tempered mixture back into the pot with the broth and noodles, then stir to combine.
6
Return the chicken to the pot and stir to heat through. Ladle into serving bowls, then top with soft-boiled eggs, green onions, sesame seeds, and chili oil. Serve immediately.