Step 1

Coat the bottom of a large soup pot with grapeseed oil and place it over medium-low heat. Add the miso, ginger, garlic and chile paste. Let this sauté for a couple of minutes, and then add the onions. Continue to sauté until the onions are soft and translucent, about 7 minutes.

Step 2

Add the Gai Lan and cook just until it's wilted. Then add the water and bring to a boil.

Step 3

Add the sliced hard cooked egg whites, cover the pot, reduce the heat to low and simmer for about 15 minutes.

Step 4

Season to taste with sea salt and garnish each serving with dried chili flakes.