Ivan Ramen is a well known spot for ramen lovers in New York. The Chef/Owner is popular for his traditional ramen styles and taste. And he sticks to a little less known ramen tradition with the Tonkotsu Tsukemen. This type of ramen differs from most, as the noodles and broth are not combined into one bowl. Instead the noodles, pork belly, eggs and greens are separated on a plate with the tonkotsu, pork broth acting alone as the star of the show. To eat this dish, one takes a helping of the chewy, rye noodles made in house and dip them completely into the broth. The noodles have a springy like texture and wavy appearance that latches onto the creamy pork broth as you dip. Then as you take a slurp of the noodles coated with fatty, porky broth you sit back and question why you never ate ramen like this before. The separation of noodle and broth allow both pieces of the dish to stand out. You can distinctly taste the creaminess from the broth and the not too soft, just right bite of the noodles. Add in the smoked pork belly with a perfect char on the outside and the tangy, but spicy collards as sides, and this dish goes to another level. I couldn’t get enough of the broth, so I dipped everything in it and drank the remains after. No shame.