Heat a skillet over medium-low heat and fry the bacon until crispy. Remove it from the pan and place it on a paper towel to drain excess grease.
Heat a saucepan over medium-low heat and add a tablespoon of the bacon grease. Add the garlic, ginger, green onions and piece of lemon grass. Stir and cook for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cover. Cook for 10 to 15 minutes.
Break the ramen noodle block in half. Place each half in a bowl. Top it with a handful of fresh spinach. Pour the broth over top of each block so it just covers the noodles. Let the noodles sit for 2 to 3 minutes, then start to stir and move them apart. Add a few pieces of nori sheets to each bowl. Add the eggs over top. Drizzle with soy sauce and toasted sesame oil. Cover with sesame seeds and furikake. Add the crispy bacon. Taste and seasoned additionally if needed. I like LOTS of sesame oil on mine! Add chili garlic paste or sriracha if you like heat.
[To soft boil the eggs: Heat about 3 inches of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.]