Mushroom Pepper Soup

1 teaspoon sesame seeds w/seaweed

1 cup white wine (Pinot Grigio)

1 teaspoon Toasted sesame oil

2 small bell peppers, purple -- diced fine

1 cayenne pepper, long -- cut crosswise into rings w/seeds

1 De Arbol pepper -- rings

2 Aji Habanero -- rings

3 serrano peppers -- reserve

4 Thai Dragon -- reserve

2 teaspoons Kosher salt

2 quarts vegetable broth

1 quart chicken broth (non-fat)

4 ounces mushrooms, woodears -- sliced into thin strips

8 ounces shiitake mushrooms -- sliced lengthwise

1 medium Chinese bitter melon (about 2" x 8") -- diced fine, soak in brine

18 ounces firm tofu -- fine cubes

Bouquet Garni

3 stalks lemon grass -- trim leaves, cut lengthwise and crush, then cut into 1" pieces

3 sprigs basil -- crushed

1 sprig dill -- crushed

3 sprigs thyme -- crushed

1 sprig curry -- crushed

1 teaspoon peppercorns -- cracked