Heat sesame oil over medium-low heat in a large stock pot that can carry at least 4 cups of water.
Add the minced garlic and ginger. Sauté until fragrant, approx. 1-2 minutes.
Add the spicy chili bean paste and stir.
Add the remaining soup ingredients and allow to simmer for five minutes.
Do a taste test and adjust spice level to your liking. The broth should be a slightly salty with a nice kick to it.
Over a large bowl or pot, strain the soup through cheese cloth to rid of garlic and ginger chunks. Transfer the soup back into the original stock pot.
Keep the soup on a low simmer until you are ready to serve.