Soak salted wakame stems in plenty of water for 5 minutes to remove excess salt. Chop into bite-sized pieces.

Peel and julienne the ginger. Dice the tomato into 2cm cubes.

Add the broth ingredients (water and chicken broth powder) to a pot and heat over medium heat. Once boiling, add ginger, tomato, and wakame stems. Reduce to low heat and cook for 1 minute.

Add soy sauce, sesame oil, and beaten egg to the pot. Stir gently to combine.