Cut the lightly defrosted meat into slices that are as thin as possible, but not too small (preferably with a bread slicer or food slicer) and add to the broth with the not defrosted vegetables.
Bring to the boil, then add all the other ingredients and simmer on a low flame for about 10-15 minutes.
Notes: Ingredients (1) - these can be dispensed with if necessary, (2) - amount according to taste.
If you like, you can fry meat and vegetables in a little oil in a wok or in a pan, but rinse the vegetables briefly with hot.
If you have, you can add a few drops of sesame oil.
The broth (powder?) Should be as low in fat and salt as possible.
Leftovers can be kept in the refrigerator for 1-2 days.