Viral Kewpie Mayo Ramen Hack with Six-Minute Egg – The Creamiest Noodle Bowl Ever
Published Jun 19, 2025
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If you’re a ramen fan (and who isn’t?), then this Viral Kewpie Mayo Ramen Hack with Six-Minute Egg is about to blow your mind. This simple trick went viral for a reason—it turns your basic instant ramen into a rich, velvety soup that tastes way more gourmet than it has any right to. With just a few ingredients, including Kewpie mayonnaise and a soft-boiled egg, you’ll have a bowl of comfort food that feels indulgent but is secretly super easy.
Table of Contents
Whether you’re looking for a quick lunch, a cozy solo dinner, or a way to dress up your favorite gluten-free ramen, this hack delivers big flavor with minimal effort.
Why You’ll Love This Recipe
- Insanely creamy broth: Thanks to the egg and mayo combo, the soup base becomes silky and deeply satisfying.
- Gluten-free & allergy-friendly: Made with GloryLand Brown Rice & Millet Noodle Miso Soup, it’s perfect for gluten-free diets—and it’s dairy-free, nut-free, and vegetarian too.
- Quick but impressive: From start to finish, it takes less than 15 minutes, but it tastes like a restaurant-quality meal.
- Customizable: Top it your way with chili crisp, green onion, or even leftover veggies.
- Perfect for TikTok foodies: It’s one of those fun, viral recipes that actually lives up to the hype.
What You Will Need
Here’s what you’ll need to make one serving:
- 2 large eggs, divided
- 1 container GloryLand Brown Rice & Millet Noodle Miso Soup
- 1 tablespoon Japanese (or regular) mayonnaise
- 1 garlic clove, grated
- 1 green onion, sliced, for garnish
- Chili crisp, for topping
Tips and Variations
- Nail the six-minute egg: Boil exactly six minutes, then plunge into an ice bath for a jammy yolk that’s rich and perfect.
- Whisk slowly: When mixing the egg and hot water, go slow to avoid scrambling—this step is key to that ultra-smooth texture.
- Add-ins welcome: Toss in cooked spinach, corn, or tofu for more bulk and nutrition.
- Not a garlic fan? Skip the fresh garlic or use a small pinch of garlic powder for a milder touch.
- Spice it up: Chili crisp brings the heat, but sriracha or gochujang work just as well.
Frequently Asked Questions
Do I have to use Kewpie mayo?
Not at all! Kewpie has a richer flavor, but regular mayonnaise will still give you that creamy texture.
Is the raw egg safe to eat?
Yes, as long as you’re using fresh, high-quality eggs. Plus, the boiling hot water helps temper and partially cook the egg in the bowl.
Can I make it egg-free?
You can skip the egg entirely, but the broth will not be as creamy. To keep that richness, try using a spoonful of tahini or a vegan mayo alternative.
How spicy is this dish?
That’s up to you! The chili crisp adds adjustable heat. Start with a small spoonful and build from there.
So the next time you crave ramen with a twist, give this Viral Kewpie Mayo Ramen Hack with Six-Minute Egg a shot. It’s quick, delicious, and might just ruin you for plain ramen forever—in the best possible way.
Viral Kewpie Mayo Ramen Hack with Six-minute Egg
Ingredients
- 2 large eggs, divided
- 1 container GloryLand Brown Rice & Millet Noodle Miso Soup
- 1 tablespoon Japanese, (or regular) mayonnaise
- 1 garlic clove, grated
- 1 green onion, sliced, for serving
- Chili crisp, for serving
Instructions
- Bring a small pot of water to a boil. Slowly add one egg. Boil for exactly six minutes. Place in an ice bath, peel and slice the egg in half.
- In a large serving bowl, crush the seasoning packet from the ramen soup and whisk together with the mayonnaise, 1 egg, and garlic.
- In a small pot, add the suggested amount of water and cook the noodles for 1 minute less than the directions suggest.
- Very slowly, add half the water to the serving bowl while mixing. Do not add all the boiling water at once or you will scramble the egg. Add the rest of the water and the noodles and stir. Top with the six-minute egg, green onion, and chili crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
