In a large stock pot over medium high heat, combine all ingredients except sesame seeds. Bring to a boil, stir, and turn heat down to low. Let simmer for 20 to 25 minutes.
Transfer soup to a blender, and puree until smooth (you might have to do multiple batches). Pour back into pot, and if it’s cooled too much, gently reheat. Taste and adjust spices as necessary.
Serve with a sprinkle of black sesame seeds.