Step 1

For the broth: Place the onions, garlic and ginger over an open flame, rotating occasionally until charred on all sides. Set aside.

Step 2

In a very large, heavy-bottomed pot over medium-low heat, brown the butter and bacon fat. Cook until it smells nutty and dark flecks start to appear at the bottom of the pan. Add the toasted bread, stirring until the bread is broken down and smells toasted but not burnt, 8 to 10 minutes. Add the Parmesan and miso, stirring until browned and toasted and the cheese is turning a dark brown, about 5 minutes more.

Step 3

Add the pig trotters, chicken bones, chicken broth, dried shiitake mushrooms, fish sauce, hondashi and sesame oil. Bring to a boil, then reduce the heat to a simmer. Add the charred onions, garlic and ginger, reserved corn cobs, scallion whites, rice vinegar and milk powder. Allow the broth to simmer over medium heat for at least 1 hour or up to 2 hours.

Step 4

To serve: Combine the crumbled bacon and chile crisp in a small saucepan over medium-low heat. Heat until warmed through.

Step 5

Place the noodles in a bowl, ladling the broth on top, then add a hard-boiled egg, fresh corn kernels, scallion greens, and crumbled bacon and chile crisp mixture. Repeat to make 3 more bowls.