It was a mega day. Also made pork buns, and used some belly meat in the soup (its under the sprouts). For the "at home" quicker version, I just changed up the broth and the noodles. Can't really go easier on the egg, veggies, and meat. I recently just make 4-5lbs of the pork belly below and froze it vacusealed, since it takes a day and a half and with that fat content, I think it will freeze well.
For the 'easy' broth, I just kind made it up. I crushed a clove or two of garlic, had a leftover half onion and tossed them in about a quart and a half h20. put in bonito flakes, kombu, and some ginger. added some chicken stock and simmered. I suppose you could use instant dashi too to nix the kombu. Bonito flakes were key. simmered for 30 min, then strained. added a little soy for flavor and some spicy garlic paste when i made the bowl up.
My favorite? the cabbage. sounds weird, but char up some cabbage in a cast iron pot and that totally makes the dish.
noodles were kikkokin "oriental style noodle" just found in local asian market
http://www.shopwell.com/kikkokin-oriental-style-noodle-so-myun/asian-food/p/2345244601
Anyhow, here's the recipes from scratch (give or take, i fudge everything a little here and there.. (Mayo goes on buns).
FOR THE BUNS:
Pork belly recipe. (meat and hot pepper relish):
http://www.steamykitchen.com/22252-pork-belly-buns-recipe.html
The bun dough recipe:
http://www.epicurious.com/recipes/food/views/Pork-Belly-Buns-240258
Mayo is 1tbsp spicy to 1/4 cup mayo.
FOR THE NOODLES
Ramen Noodles recipe:
http://norecipes.com/homemade-ramen-noodle-recipe/
Broth:
http://norecipes.com/tonkotsu-ramen-recipe/
Everything you see here is made completely from scratch, noodles, broth, etc. Go pig trotters! If anyone else has a scratch ramen recipe, I'm all ears. I recently made another soup bowl with some storebought stuff and it was a close second - and took 5% of the time, so I'll probably stick to it for a while. 
