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Heat oil in a small saucepan over low heat. Add bacon and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a plate lined with a paper towel, reserving bacon drippings in the saucepan.
Add the scallion whites to the drippings in the saucepan and cook over low heat, stirring constantly, until softened, about 1 minute.
Add chicken broth and soy sauce; bring to a boil over medium-high. Add the noodles and cook until noodles soften and separate, about 2 minutes. Crack egg into a small bowl.
Remove the saucepan from the heat. Using the back of a spoon, push the noodles to one side of the pot. Carefully add egg to the broth. Cover and let sit until the egg whites are set and the yolk is still runny, 3 to 4 minutes. Using a slotted spoon, gently transfer the egg to a small bowl.
Using tongs or chopsticks, carefully transfer ramen to a serving bowl, reserving broth. Immediately top with cheese then top with the poached egg. Drizzle chile crisp and top with cooked bacon and remaining scallion greens. Serve with desired amount of broth.