1. Bring a 1:3 ratio of organic chicken broth to water to a boil (e.g., 1 cup broth to 3 cups water).
2. Add a handful of dried shrimp (Tom Kho) and allow to simmer for 15 minutes.
3. Skim and remove any foam or impurities from the top and discard.
4. Add your julienned squash or zucchini and allow to cook for another 15 minutes.
5. Season with salt, pepper, sugar, and MSG to taste.
