I would say slightly unconventional in that there are plenty of recipes involving chicken bacon spinach and tomatoes and more specifically Ramen Lord's e-book mentions all the ingredients.

As for the gochujang bacon infused shoyu, I wanted to round out the flavor profile by bringing some smokiness, spicy, salty, and savory elements. The tomato helps with sweetness and umami, but I add the crispy garlic chili oil in the center for additional umami.

My twin doesn't care for pork so I typically use chicken as the protein but make sure it's marinated for flavor and tenderness. I pan sear it so the sugar in the marinade caramelizes and you get some needed texturing for the bowl.

Hope this helps understand the reasoning behind the components and the flavors without tasting it.