3 tablespoons hot red pepper flakes
6 tablespoons mild red pepper flakes
1 shallot, minced
1 clove garlic, minced
1/2 cup grapeseed oil
5 cups vegetable broth
1 inch ginger root
1 clove garlic, peeled
2 dried Tien Tsin peppers
5 Szechuan peppercorns, tied in a bundle of muslin or cheesecloth with butcher's twine
5 eggs
1 tablespoon black sesame seeds
1 green onion tail, sliced
Combine the hot red pepper flakes, mild red pepper flakes, shallot and garlic in a saucepot off the heat. Meanwhile, heat the grapeseed oil over high heat until it begins to shimmer.
Off the heat, carefully pour the hot oil over the aromatic ingredients. Allow to infuse off the heat while preparing the soup.
In a large pot, combine the vegetable broth, ginger, garlic, peppers and peppercorn bundle. Bring to a boil, reduce to a simmer, and infuse for 10 to 15 minutes.
Remove all of the aromatic ingredients and return the soup to a boil.
Beat the eggs in a small bowl.
Remove the soup from the heat and begin stirring counter-clockwise.
Slowly drizzle in the eggs, stirring all the while. Continue stirring for about 1 minute, or until the egg has cooked and forms white ribbons through the soup.
Serve the soup garnished with a bit of homemade chili oil, sesame seeds and green onion slices.