In a pan over medium-high heat cook the bacon until crisp. Remove half of it with a slotted spoon to save for later.
Add the ginger, garlic, and lemongrass to the remaining bacon in the pan and sauté for 1 minute.
In a new pot, add the ginger, garlic, lemongrass & bacon mixture over medium-high heat.
Stir in the red pepper flakes and miso paste for 30 seconds then add the chicken stock and Cholula Chili Garlic and bring the pot to a boil before bringing it to a low heat to simmer.
Simmer for 30 minutes then strain out and discard the bacon, garlic, ginger and lemongrass.
Stir in soy sauce, vinegars, and sesame oil. Keep warm until ready to serve.
In a separate pot, soft boil eggs by bringing water to a boil and cooking for 7 minutes.
Use the same water to cook ramen noodles until tender (about 2-3 minutes). Drain and set aside.
For serving, place an equal amount of noodles, spinach, and shallots in each bowl, and ladle the broth on top. Top with bacon that was set aside, eggs, scallions and desired amount of Cholula Chili Garlic for additional flavor.