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Ingredients

1 ounce Uncooked thin spaghetti, broken into 1-inch pieces
3 cups Plus 1 tablespoon water, divided
3 teaspoons Reduced-sodium chicken bouillon granules
1/2 teaspoon Salt
1/2 cup Sliced fresh mushrooms
1/2 cup Fresh or frozen corn
1 teaspoon Cornstarch
1-1/2 teaspoons Reduced-sodium teriyaki sauce
1 cup Thinly sliced romaine lettuce
1 can (6 ounces) small shrimp, rinsed and drained
2 tablespoons Sliced green onion

Preparation

Cook pasta according to package directions.

In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.

Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain pasta; add the pasta, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.

Cook's Notes

I put the pasta in the water and then turned on the flame to medium high until it boiled. Added a little oil and salt to speed up the boiling process. I then added a bay leaf. I did not have corn or mushrooms, so I did not include it in my soup. I added uncooked fresh spinach instead of romaine lettuce, and towards the end I added cilantro, which enhanced the flavor of the soup. Shortly after the water boiled (I added everything except for the cilantro, tereyaki sauce, and the green onions before it boiled) the soup was ready. My husband and I really liked it. It tasted like a restaurant Asian soup. Asian Shrimp Soup published in Light & Tasty April/May 2004, p54

Nutrition Information

Calories: 111 ; Total Fat: 1 gram ; Saturated Fat: 1 gram ; Carbohydrates: 13 grams ; Protein: 12 grams ; Sodium: 725 mg ; Fiber: 1 gram