10-Minute Creamy Ramen (Kewpie Mayo Ramen Hack) – Gluten Free (Edit recipe)

Ever since seeing the Kewpie mayo creamy ramen hack, I've been wanting to try it so badly. However, packaged ramen always bothers my stomach so I whipped up a healthier, gluten free version that's delicious and amazing! Made with gluten free ramen noodles and a better-for-you ramen seasoning, this creamy ramen comes together in just 10 minutes. Feel free to add meat if you want!

3 minutes

7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	562
Fat:	19 g
Carbohydrates:	64 g
Protein:	22 g
Cholesterol:	10 g
Sodium:	2531 mg
Fiber:	11 g
Sugars:	0 g
Calculated for total recipe.

by What Great Grandma Ate

Serves: 1

Ingredients

1 Tbsp Samabila Instant Ramen Seasoning Powder - Gluten Free
2 whole Eggs
1 Tbsp Mayonnaise, preferably Kewpie mayo
2.5 oz Lotus Foods Bulk Food Ramen Noodles- Gluten-Free, 1 ramen cake
2 oz Enoki Mushrooms, or any other mushroom of choice
2 head Baby Bok Choy, halved
3 oz Tofu, firm - sliced into thin rectangles
1 Tbsp Green Onion (Scallion), chopped - OPTIONAL
1 tsp Furikake, OPTIONAL
1 tsp Spicy Chili Crisp, plus more, if desired - OPTIONAL

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a pot of water to a boil.
While the water is heating up, combine ramen seasoning, 1 egg, and mayonnaise in a serving bowl. Whisk together to combine. Set aside.
Once the water comes to a boil, gently drop the remaining egg into the water and then set a time for 6½ minutes. Lower the heat if needed to bring down to simmer, so the egg doesn't crack. Keep an eye on the timer, you'll be cooking the rest of the ingredients in the pot according to how much time is left.
When there's 5 minutes left of the timer, drop the ramen cake and enoki mushrooms into the pot. After about 2 minutes, the ramen noodles should loosen up. Stir them gently with chopsticks so they come apart and not stick to each other.
When there's 2 minutes left of the timer, add in bok choy halves and tofu slices. Immediately prepare an ice bath for the egg.
Once the timer goes off, remove the egg from the pot using a spoon or a sifter and transfer to the ice bath.
Take about 1/2 cup of the steaming hot broth from the pot, and slowly pour into the serving bowl with the mayo seasoning mixture while stirring. Stirring is important so the egg doesn't cook while pouring.
Add the cooked noodles to the bowl, then top with bok choy and tofu. Remove the egg from the ice bath, peel, and slice in half. Add to the ramen.
If you want, top with green onions, furikake, and chili crisp. Enjoy!

Notes

This method will yield a soft boiled egg with a runny yolk. Fee free to add extra 1-2 minutes if you like your eggs more cooked.
I didn't add any meat, but you can always add whatever protein you prefer.