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In a small bowl, pre-mix 1 ½ tablespoons soy sauce with 2 tablespoons miso paste until it thins out the miso into a thin paste
In another heat safe bowl, add in the dry ingredients (5 tablespoons sichuan chilli powder, ½ tablespoon sugar, and 2 tablespoons sesame seeds) and mix them together
Add the thinned miso paste into the dry ingredients and mix it together until everything is combined
Peel 7 cloves garlic, and grate it finely. If you don't have a grater you can finely chop or mince it. Add it to the very top of the chili mixture in a thin layer. Set this bowl aside for later.
Peel 2 shallots, and finely chop it. Set this aside for later.
In a small pot, add in 1 cup neutral oil and chopped shallots. Set the stove to medium heat
Heat the oil up and cook the shallots until they become a golden brown color.
At this point, the oil will be hot enough to make the chili oil. Carefully pour the oil over the ingredients in the bowl, focusing on pouring it over the raw garlic.
Take a utensil and mix everything together well. Be careful the bowl may be very hot.
(Optional) If you are adding 2 tablespoons sesame oil, mix it in now.
Let it cool before transferring it to a glass jar. Store it in the fridge for up to 3 months or use it right away.