Kabocha squash with vegetarian shrimp soup

In medium pot, fill 1/2 full of water, add 1 vegetarian soup buillion, boil on high..

Shave skin off kabocha, and slice 1/4" thick. The thinner the faster it cooks if you are in a hurry. Add to boiling pot.

Dice vegetarian shrimp and add to boiling pot.

Scoop out suds to keep broth clear.

Boil about 15 minutes or when kabocha is soft. Turn off heat and add cut ngo gai. Done.