In a sauce pan over medium high heat, add vegetable broth, ginger, garlic & soy sauce. Bring to a simmer and drop to low keeping broth hot but not boiling
Heat a non-stick pan over medium high heat. Add sesame oil and tofu. Cook until crisp stirring often.
Toss in mushrooms and saute a few minutes. Mix in green beans stirring for a couple more minutes. Remove from heat, keep warm in pan.
In two soup bowls divide shredded iceberg lettuce, cilantro and bean sprouts.
Top with green beans and tofu mixture.
Pour hot broth on top and garnish with toasted sesame seeds. Serve immediately.