The Japanese dipping noodle dish where noodles and broth are served separately is tsukemen.
Tsukemen is a ramen-style dish in which noodles are presented separately from a concentrated soup or dipping broth. Diners pick up the noodles and dip them into the broth before eating them. The noodles are commonly served cold or at room temperature, while the broth is usually hot, creating a contrast with ordinary ramen, where noodles and soup occupy the same bowl.
The broth for tsukemen is often thicker and more intensely flavored than standard ramen soup because it must cling to and season the noodles. Common accompaniments include nori, chashu, menma, boiled egg, and other ramen toppings. Some restaurants provide hot water at the end so the remaining broth can be diluted and drunk as soup.
The dish was created in Tokyo by Kazuo Yamagishi, who introduced it at Taishoken in 1961. It is sometimes confused with ordinary ramen or with cold soba, but its defining feature is the separate noodle-and-broth presentation.