at Ivan Ramen
"The double shoyu ramen at Ivan Ramen is the version that ramen obsessives cite as the benchmark in New York. The broth is made from whole chickens and dashi, and the soy sauce is a house blend. The noodles are made in-house daily with a specific protein content to hold their structure in the broth. The soft-boiled egg has a jammy center. This is ramen as serious food."
— Expert, 97/100 credibilityExpert Reviews
"The double shoyu ramen at Ivan Ramen is the version that ramen obsessives cite as the benchmark in New York. The broth is made from whole chickens and dashi, and the soy sauce is a house blend. The noodles are made in-house daily with a specific protein content to hold their structure in the broth. The soft-boiled egg has a jammy center. This is ramen as serious food."