Ramen’s all the rage these days, and taking trendy and mercurial forms as people adapt this Japanese comfort food to that of other cultures. (Birria ramen, anyone?)

But how far is too far? What’s really the best way to eat it, from a practical, polite or culinary sense? And — as we’ve enthusiastically embraced this soupy, slurpy, stupendous dish without thinking beyond “oh, yum!” — what is it that makes restaurant ramen so special and so many miles above what we of the Cup Noodles generation thought it was?

HuffPost asked four ramen chefs and experts these questions and more. Here are the six things they want you to know that will help you appreciate, eat and even order ramen better.

1. Don’t Rush The Broth

You might think the titular noodles are the key element to great ramen, but ramen masters will tell you different. To them, it’s all about the broth.

“It’s a very time-consuming process to make good broth,” said Sean Park, executive chef and partner at Okiboru Tsukemen & Ramen, a Michelin Bib Gourmand-listed brand with locations both in Atlanta and New York. Tomo Takahashi, CEO and founder of Jinya Ramen Bar, agrees, sharing that for his restaurants, found across the U.S. and in Canada, “We simmer our broths for 20 hours to bring out the depth in flavour.”

Because of that commitment, many home cooks try to find solutions in the supermarket, seeking out prepackaged broths or the flavour packets. However, “Relying solely on flavour packets, which are often just salt and artificial flavour, and microwaving everything” is one of the bigger mistakes home cooks make, said Junzo Miyajima, executive chef and partner of the largest ramen chain in the U.S., Kyuramen. Instead, “Skip the headache and let us make it for you!” Takahashi said, and order broth to go from your local ramen spot.

But if you’re game to try, Christina Brehm, the senior manager of innovation and insights at Lotus Foods, says to start with your nose. “Sauté aromatics likeginger, garlic or chilli crisp, and patiently wait until the aroma hits your nostrils before adding liquid ingredients like miso paste or bone broth.” Opening those aromatics up with heat allows the flavours to develop and create robustness that will carry through in the style you select.

“If you like ramen light, go with shoyu or original salt ramen,” Miyajima advised. On the other hand, “If you like intense flavour, I would definitely recommend getting miso or spicy ramen,” he........

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