Combine broth and tomatoes in a large saucepan; bring to a boil. Remove saucepan from heat; add soy sauce.
Combine egg white and sesame oil. Stir hot broth mixture vigorously with a wire whisk while gradually adding egg white mixture. Add salt and pepper.
To serve, ladle soup into individual bowls. Top each serving with sliced green onion.
Oxmoor House Cooking Light Collection
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