Asian Shrimp Soup

• 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

1. Cook spaghetti according to package directions.
2. 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.
3. 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 spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

thin spaghetti, water, chicken bouillon granules, salt, mushrooms, corn, cornstarch, teriyaki sauce, romaine lettuce, shrimp, green onion

Taken from www.tasteofhome.com/recipes/asian-shrimp-soup/ (may not work)