Yes they do. In some cases, up to 3 days. But, that's the fun. When I was in Japan, I was astonished at the time and meticulous approach ramen makers took in preparing their broths. Of course, like any other place, they have their quick versions. But, to taste a ramen that took several days to make is truly an experience that, IMO, transcends anything that we make here in the west, well, except for wine, of course ;-)A serious ramen broth, as well as the pork and the egg toppings, take some time. But the 5 for a dollar, or whatever they cost these days, instant packets can be easily doctored up with fresh veggies, maybe a bit of ground meat, and a little imagination.
Practice cooking rice.
Ramen in Japan is made at home far more than you think. Of course, I agree with you that instant ramen is by far the most common. Nevertheless, ramen is still made from scratch or near scratch in many households just like there are plenty of households in America where pasta and sauce are still made from scratch although dried pasta and jarred sauce are far more common.I dunno. At least in Japan, ramen isn't really something you'd make yourself, unless we're talking instant. Kind of like sushi: something best left to professionals.