Bring the ramen broth to a simmer. Cook the noodles. Slice and blanch the vegetables. Slice the green onions. Get all the remaining components close to your workstation.
Lay the noodles in the bottom of the serving bowl. Arrange the meat and the vegetables over the noodles. Ladle the broth over. Top with the halved ramen egg and the green onions. Tuck the nori about one-third of the way into one side of the soup, so they lean against the side of the bowl and stand up above the rim. Finish with the remaining toppings of your choice. Serve very hot.