Instructions: In small skillet, cook sesame seeds over medium heat for 3 to 4 minutes, or until lightly toasted, stirring frequently. Remove from skillet and set aside.

In large saucepan, bring broth and water to boil; stir in noodles. Reduce heat to low and cook for about 5 minutes, or until noodles are tender. Stir in tofu, watercress, ginger, mirin, soy sauce and sesame oil; simmer for 1 minute.

Ladle into soup bowls and sprinkle with reserved sesame seeds.

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