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.

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 flavor.”

Because of that commitment, many home cooks try to find solutions in the supermarket, seeking out prepackaged broths or the flavor packets. However, “Relying solely on flavor packets, which are often just salt and artificial flavor, 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 like ginger, garlic or chili 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 flavors 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 flavor, I would definitely recommend getting miso or spicy ramen,” he said.

Whatever you do, make sure you finish it, even if it means ordering the extra noodles (kaedama) or making an extra batch. Because it’s so labor-intensive, he said, it’s a dig at the chef if there’s broth left behind.

“Cook time is ultra-important when cooking ramen noodles at home,” Brehm emphasized, and Takahashi said cooking them poorly is the most common mistake he encounters. She continued, “If you don’t boil them long enough, they will come out dense. Boil them for too long and they can disintegrate.” Miyajima adds that they’ll also absorb too much salt if they’re overcooked.

Either way, you’ll lose that “perfectly bouncy bite” Brehm looks for as the mark of good ramen, which is why you’ll want to pay close attention to the time on the package directions as different brands and types of ramen may require different treatment. For instance, Lotus Foods makes rice ramen as a gluten-free alternative, which cooks up significantly faster than traditional wheat-based ramen.

Additionally, if you’re cooking noodles directly in the broth instead of straining them first, then adding them to the broth, you’ll want to undercook them a little bit. “They will continue to soften in the hot broth while it cools down,” Brehm said. However, Miyajma prefers to cook them separately in clear water, “so that the starch will not affect the taste and thickness of the broth. Make sure you drain the water well before combining with the soup to avoid diluting it.”

Regardless, don’t microwave the noodles, Miyajima said, and “never drop the noodles into liquid that hasn’t reached a full boil yet,” Takahashi warned. This can turn them gummy, make them sticky and will definitely cause your prescribed cooking time to be inaccurate.

If there’s ever a time you don’t want to beat the heat, it’s when eating ramen. Every expert we asked was vociferously adamant about making sure the broth is piping hot and enjoyed immediately, making leaving the table after it’s served or over-photographing your noodles two of the best ways to ruin your meal.

Because every element in a bowl of ramen noodle soup is susceptible to chemical changes from temperature shifts and sensitive to passing time, Miyajima said, “A single quick photo is fine, but take too long and the noodles will get soggy and cold.” Every minute compromises the texture and temperature.

Takahashi rattles off an easy supporting list of less obvious risks: “If you wait too long, you may notice the separation of oil in the bowl. It may taste saltier. The flavors of the accoutrements won’t open up correctly. Always ensure the broth is hot, hot, hot!”

For these reasons, Park won’t even bother ordering ramen for delivery or to go; it’s always a letdown and inaccurate experience. But if you must, he said, “Order the noodles raw, if possible, and cook them when you get home.” And again, don’t microwave the components. Boil the broth and noodles and top with the accoutrements when reassembling.

With any traditional, culturally significant dishes, it’s important to understand it before adding your own thumbprint to it. That’s why Park said, “I recommend eating a bowl of ramen — or any food, really! — as intended before modifying anything,” especially pertaining to the house variations every ramen house offers. “My favorite type of ramen to eat are ones that are simple and focus on the broth and noodles. These are created a certain way for a reason, so please try it first before you change it.”

Those house recipes are “meant to serve as a perfect foundation” for personalization, Takashi said, which means taking advantage of the selection of add-ons. At any ramen spot, accoutrements are carefully selected to ensure enhancement, because “While experimentation is encouraged, some mash-ups can overwhelm the bowl,” Miyajima said. For example, “being too innovative by mixing up random stuff like chocolate or fruits is not recommended.”

The key is to keep the sensibility of balance between the broth, seasoning, noodles and toppings.

Park said, “The toppings are just there to accentuate the umami-rich flavor of the broth and the chewy, yet firm, texture of good noodles.” Too many toppings can dilute broth richness, too much chili oil can make the broth greasy, and an abundance of spice “will eventually override the freshness and flavor of the original broth,” Miyajima said. He suggests using his go-to combination of a soft (not hard-boiled) egg, sliced pork (chashu) or chicken, kikurage (wood ear mushroom), bamboo shoots and nori seaweed.

And while Brehm will find her interest piqued in trends like cheesy ramen, her take is that “if you can appreciate the origins and history of a long-lasting food tradition while enjoying modern and personalized twists, you’re doing it right … Don’t be afraid to mix it up and try ramen noodles as a substitute for pasta, in summer rolls, as a burger bun or in meal prep jars.” This base understanding of the ingredients and heritage is the key difference between appropriation and appreciation.

Unlike sushi, eating ramen — a comfort food — is significantly less formal and therefore less restrained when it comes to rules and manners. But still, you can’t help but run into some etiquette questions.

For instance, when it comes to ramen toppings, diners are often unsure if they’re supposed to eat condiments separately or integrate them into their soup. Takahashi has the answer: “Stir from the bottom up to capture all the flavors in every bite.” After all, Brehm said, “The best thing about ramen is the ability to enjoy a variety of textures, flavors and colors, all in one bowl!”

To dig in, pick up a comfortable amount of noodles with chopsticks. “You can blow on them if your mouth can’t handle the heat, and slurp the noodles with the broth and bites of toppings — loud slurping is acceptable when eating ramen and normal!” Park assured, especially since, as Miyajima shared, you don’t want to bite or break the ramen noodle while you’re eating. Just “avoid smacking or chomping sounds that distract others,” he requested.

You can then sip the broth with your spoon in between bites until done. Just remember that the spoon is reserved for the soup — “It’s not pasta!” joked Park, so don’t ball the noodles up on the spoon. And once finished, place your chopsticks horizontally across the bowl — never upright, which is typically associated with death practices in many Asian cultures. Then thank your chef, even if it’s yourself.