Bacon and Egg Breakfast Ramen

Preparation

Step 1
Par cook the potatoes in the oven or microwave. 

Step 2
Add stock to large pot and warm. Add water, ginger, soy, sriracha and vinegar and bring to a simmer. 

Step 3
In large skillet, cook bacon until crispy. Remove from pan. Add roughly ¾ cup bacon fat to ramen broth. Add cubed potatoes to remaining bacon fat and cook. When potatoes begin to brown and look crispy, add onion and cook about 2 minutes then remove from heat. Drain excess fat if needed. 

Step 4
Boil water and cook ramen noodles according to package directions. Drain and divide noodles among bowls. 

Step 5
When ready to serve, fry eggs over easy until white is cooked and yolk is runny. 

Step 6
Divide ramen broth into bowls over noodles. Top with potato and onion mixture, bacon and fried egg. Serve with spoons and chopsticks and additional sriracha if desired.