Tomato Egg Drop Soup

1. Preheat a saucepan over medium heat, then add the olive oil, minced ginger, whites of the scallion, and tomatoes, cooking until the tomatoes soften, about 5-7 minutes.
2. Add the Brodo Deeply Rooted Broth, water, soy sauce, and sesame oil, then bring to a gentle boil.
3. Reduce heat to low, allowing to simmer for 2 minutes, then stir the soup to create a whirlpool, dropping in the cornstarch slurry until well combined. Then, repeat the whirlpool motion, and drop in the whisked eggs.

Spoon into a bowl and top with the greens of the scallion. Enjoy!