Coat the bottom of a large soup pot with grape seed 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 5 minutes.
Add the Gai Lan and cook just until it's wilted. Then add the water and bring to a boil.
Add the sliced hard cooked eggs, cover the pot, reduce the heat to low and simmer for about 15 minutes.
Season to taste with sea salt and garnish each serving with dried chile flakes.