Scale

2 packs instant ramen noodles (discard or reduce seasoning packets)

2 cups water or light chicken/vegetable broth

1 large egg

2 tablespoons Japanese mayonnaise (Kewpie-style preferred)

1 teaspoon sesame oil

1 teaspoon soy sauce

½ teaspoon garlic powder or minced garlic

½ teaspoon white pepper or black pepper

Toasted sesame seeds, for garnish

Green onions, sliced (optional)

Chili oil or flakes (optional)

Cook the noodles:
Bring water or broth to a boil. Add ramen noodles and cook according to package instructions. Do not fully drain—reserve about ½ cup cooking liquid.
Prepare the creamy base:
In a bowl, whisk together Japanese mayo, egg, sesame oil, soy sauce, garlic, and pepper until smooth.
Temper the egg:
Slowly whisk a few spoonfuls of hot noodle cooking liquid into the mayo mixture to gently warm it (prevents curdling).
Combine:
Add cooked noodles and remaining hot broth into the bowl. Stir continuously until broth becomes creamy and silky.
Finish & serve:
Garnish with sesame seeds, green onions, and chili oil if desired. Serve immediately.

Why Japanese mayo: It’s richer and tangier than regular mayo, creating a creamy tonkotsu-style texture.

Extra protein: Add soft-boiled eggs, tofu, or leftover chicken.

More umami: A splash of miso or a pinch of MSG takes this to the next level.

Spice level: Chili crisp or rayu works perfectly here.