Tori paitan ramen ($17) before I stirred in the egg yolk, which emulsified throughout and further enriched the chicken broth. Also shown: my kaedama ($3), a replenishment of Ivan Ramen's distinctive rye noodles, to accompany the short-lived liquid leftovers.
H/T Chris Crowley, particularly for his description of "an opaque, collagen-heavy chicken broth that's a bit like drinking schmaltz thinned out with chicken soup."
25 Clinton St. (Houston-Stanton Sts.), Manhattan