Fry bacon in a little oil. Once crisp, remove from heat and drain on paper towel.

Cook garlic, ginger, green onions and lemongrass on low heat for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cook, covered, for 15 minutes.

Break the ramen noodles in half and add one half to a bowl. Divide the spinach evenly between each bowl. Pour the chicken broth mixture over top of each block so it just covers the noodles. Let the noodles sit for 2 minutes, then stir to break apart.

Cook your eggs as desired (hard boiled, poached, fried) and top each bowl with 2 eggs. Drizzle each ramen with soy sauce and toasted sesame oil, then finish with the crispy bacon.