Bacon and Egg Breakfast Ramen

Rinse potatoes and microwave for 6 minutes, stirring once half way through.

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

In large skillet, cook bacon until crispy. Remove from pan. Add 3 tablespoons of bacon fat to ramen broth. Add 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.

Boil water and cook ramen noodles according to package directions. Drain and divide noodles among 3 bowls.

Fry eggs over easy until white is cooked and yolk is runny.

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.