Eggs can be poached in miso broth, but I preferred to boil them separately then add them to the top of the finished soup.
Bring 4 cups water to boil.
Add miso soup mix, seafood stock packet, sesame oil, and soy sauce.
Reduce heat to low, cook for 2-3 minutes and remove from heat.
Add tofu, mushrooms, scallions, beansprouts, and rice noodles to 2 bowls and cover with broth.
Sprinkle with watercress and cilantro leaves.
Top each bowl with poached egg, cooked separately.
Finish with red pepper flakes.