Pour 1.5 cups water into your jet boil or pot along with the vinegar. The water should be about 1.5 inches deep. Light the stove and turn the heat to the lowest level possible. Controlling the heat is key, as these stoves are made to rapidly boil liquid, and boiling will ruin your egg poaching ability. Crack the egg into your measuring cup and gently slip the egg into the water. After 4.5 minutes, or when egg is just set, use the long spoon to remove the egg from the water. You may have to skim the top of the water to remove foam before retrieving the egg. Set aside. Dump out the water and add butter to the pot or stove container. Add thinly sliced meat, season with salt and pepper, and cook on low to medium heat until meat is browned. Remove meat and set aside. Add the bone broth to the stove container or pot, and bring to a boil. Break up noodles so they fit in your jet boil or pot and add noodles and seasoning pack. Cook per package directions, using spork to stir the noodles. Pour the noodles and broth into the bowl and top with meat, poached egg, chopped green onions, Sriracha, and soy sauce.