Cooking ramen at home can be a long and arduous process, but if you prepare well and avoid these common mistakes, you can make restaurant-level ramen.

A good bowl of ramen happens when the broth, noodles, and fixings come together to create a mouth-watering dish, and lucky enough for us, Brisbane/Meanjin is home to a huge variety of the good stuff.

Many of the myths involving these noodles surround instant ramen, which is fairly understandable. After all, the combo of hard blocks of noodles and seasoning packets full of baffling-sounding ...

No doubt about it: ramen is probably our favourite export from Japan behind sushi, Pokémon, and giant radioactive monsters. With so many varieties (tonkotsu! shoyu! shio! chicken! seafood!), there's ...

The tonkotsu ramen at Ikedo in Port Washington. Credit: Newsday/Andi Berlin This adorable spot wows with its near-perfect bowl of tonkotsu ($16.50), which features a 10-hour broth and al ...

Uncooked ramen noodles have seasoning packet powder sprinkled on top. - Aleksandr Zubkov/Getty Images ...

A beef flavor ramen seasoning packet and noodles - The Image Party/Shutterstock ...

Chef-Owner Mori Hogashida famously builds his ramen upon a fresh soup base every day: boiling for 12 hours, tweaking for a thicker or lighter consistency depending on your tastes. The result is a ...

Takagi’s tonkotsu ramen features pork broth, pork chashu, kikurage (mushroom). pickled ginger, ajitamago (marinated egg) and scallions. (Joe Burbank/Orlando Sentinel) It’s a great time of year ...

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