Cut tofu into long strips and set aside on a plate.

Dry vermicelli in boiling water blanch soft, fish out into cool water and set aside.

Bring water to a boil in a pot, add tofu, squash, seaweed, and vermicelli, bring to a boil over high heat, reduce heat to simmer, and simmer, covered, for 5 minutes.

Add oil, shrimp, salt, pepper, chicken essence, stir well, continue to simmer on warm for 2-3 minutes.

Before serving, add a few chopped green onions and cilantro to taste.