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Take a large freezer-safe zip-lock bag.
Add the napa cabbage, enoki mushrooms, shiitake mushrooms, carrots, bean sprouts, and pork belly (layer them in any order, it doesn’t matter).
Seal the bag, pressing out as much air as possible. Label with the date and contents, then freeze flat for easier storage.
In a large pot, combine the water, hondashi, soy sauce, doubanjiang, garlic, and ginger. Bring to a simmer over medium heat.
Remove the frozen bag of vegetables and pork from the freezer and add directly to the simmering broth.
Cover with a lid and let cook at a steady simmer, stirring occasionally, until everything is heated through and the pork is cooked, about 15 – 20 minutes.
Serve hot, with a side of ponzu sauce and green onions for dipping.