The Easy 1-Ingredient Upgrade for the Best Ramen

Over the years, I’ve tried many different ramen tweaks and upgrades, but there’s one ingredient that never fails to impress me: Kewpie mayonnaise.

If you’ve never had Kewpie mayo, your world is about to change. This mayonnaise is unlike any other I’ve had. It’s a Japanese-style mayo that can now be found at most Asian supermarkets and in major grocery stores across the U.S. (even Costco carries Kewpie). It’s known for its iconic packaging: a flexible, teardrop-shaped squeeze bottle with a red cap.

More than the branding, I love Kewpie mayo for its flavor. Compared to American-style mayo—which can taste bland—Kewpie is rich, creamy, and full of personality. You can seamlessly swap it in for other mayos, and the only difference is that your food might taste even better.

What Makes Kewpie Mayo So Special?

The secret to Kewpie mayo lies in its ingredients. Unlike American mayo, which uses whole eggs, Kewpie starts with just egg yolks, resulting in a much richer and fuller flavor. That’s also why its color leans more toward a French vanilla hue rather than the stark, chalky white typical of American mayo.

Kewpie also contains a proprietary spice blend and a small amount of monosodium glutamate (MSG), a naturally occurring flavor enhancer found in ingredients like tomatoes, mushrooms, and Parmesan cheese. This gives it an extra layer of subtle umami and depth without making it taste artificial.

How To Use Kewpie in Ramen

My go-to one-ingredient upgrade for more flavorful ramen is a spoonful of Kewpie mayo—about one tablespoon per cup of broth. This Japanese refrigerator staple boasts a rich, silky texture reminiscent of toothpaste and a gentle umami flavor that elevates a basic bowl of instant ramen into something creamy, savory, and comforting.

Here’s how I do it: I ladle about 1/4 cup of hot ramen broth into a bowl, then whisk in the Kewpie mayo until it’s fully blended. Then, I stir in the remaining broth. I’ve tried squeezing Kewpie mayo directly into the bowl, and it’s much harder to incorporate; you end up with curdled mayo on the surface, which isn’t the most appetizing.

This extra step helps emulsify the fat into the broth, adding body and creaminess while rounding out the flavors. I especially love using this trick with spicy Korean ramen; the mayo helps temper the heat without dulling the spice, making it perfect for people (like me) who love spicy food but have their limits.

No Kewpie? No Problem.

If I’m ever out of Kewpie mayo, my next move is to use an egg yolk. I whisk it with a small amount of hot broth to gently temper it (so it doesn’t cook on contact) and then stir in the rest of the broth. It brings a similar richness, since both mayo and egg yolks are fat-based. It’s a great fallback in a pinch.

Another decent substitute is American mayo, though I recommend whisking it well with hot broth before adding it to the bowl to help it properly emulsify. (American mayo tends to be more airy and clumpy.) While I still favor Kewpie, a little of any mayo in a bowl of ramen goes a long way.