1 medium Yukon gold potato, peeled and cut into 1/2-inch pieces
3 oz mung bean vermicelli, soaked in warm water for 10 minutes
2 boneless, skinless chicken breasts or thighs, thinly sliced or the cooked meat from making the broth, pulled into bite-sized pieces
1 egg, beaten
Salt and freshly ground white pepper
1 scallion, thinly sliced into rings
Toasted sesame oil for garnish
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