Cut the spring onion and shimeji mushroom to 3 cm sizes. Cut the nappa cabbage and broccoli to bite sizes. Cut the potato and carrot into 7 mm thick round slice, cutting it into shapes using a cookie cutter.
Spread the pork belly, season with salt and pepper. Place the spring onion and shimeji mushroom onto the pork belly and roll it up. Make 12 of the meat wrapped vegetables.
Place the nappa cabbages in a nabe / pot. Place enough in the center so that the Camembert can be placed on top (Later in the recipe).
Arrange the meat wrapped vegetables and broccolis along the inner rim of the pot. You can arrange it anyway you want it, but we did a pattern. Decorate any empty spaces with the mini tomatoes, potatoes, and carrots.
In a separate bowl, mix the water and soup base. Pour the prepped soup into the pot. Start heating the pot and cover the pot with a lid. Once the meats and vegetables are cooked, pre-cut the Camembert to 8 slices. Place the Camembert on the center of the pot and sprinkle on pepper. Cover the pot with a lid and cook for another 2 minutes.
Once the cheese starts to melt, fondue hotpot is ready!
In a separate pot, follow the package instruction to cook the noodles. Cook the noodles about 1 minute earlier than instructed, so that the noodles are slightly firm. Rinse and drain the noodles and keep the noodles in a separate plate.
After enjoying the fondue hot pot, pour in the noodles from Step 7 and let it cook for approx. 45 seconds. Finish off with ramen!