Brown Butter Toast Ramen, Poached Egg and Chili Crisp

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Broth:

1 large onion, skin on, halved

1 head garlic, halved crosswise

One 3-inch knob ginger

1 stick (8 tablespoons) unsalted butter

2 cups bacon fat

8 slices white bread, toasted relatively dark

1/4 cup grated Parmesan

1 cup white miso

3 pounds pig trotters, cut crosswise into 1-inch discs

2 pounds chicken backs and carcasses, skin and excess fat removed

4 cups chicken broth

6 ounces dried shitake mushrooms

3 tablespoons fish sauce

3 tablespoons hondashi

3 tablespoons sesame oil

2 ears fresh corn, kernels removed and cobs reserved

2 bunches scallions, whites kept whole and greens chopped

1/4 cup rice wine vinegar

2 tablespoons milk powder

For Serving:

1/2 cup crumbled bacon

1/2 cup chile crisp

4 cups cooked ramen noodles, such as Sun

4 hard-boiled eggs