The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.