In a wok, heat up the oil to a simmer. Add green onion, dried chili pepper, and ginger and stir and cook for 30 – 60 seconds or until fragrant. Be careful not to burn the ingredients!
Whisk the egg in a separate bowl. Very slowly drip it across the soup – it will create a thin, airy, and cloud-like egg mixture on top. Mix in the soup add-ins.