Ingredients
1 ounce uncooked thin spaghetti, broken into 1-inch pieces3 cups plus 1 tablespoon water, divided3 teaspoons reduced-sodium chicken bouillon granules1/2 teaspoon salt1/2 cup sliced fresh mushrooms1/2 cup fresh or frozen corn1 teaspoon cornstarch1-1/2 teaspoons reduced-sodium teriyaki sauce1 cup thinly sliced romaine lettuce1 can (6 ounces) small shrimp, rinsed and drained2 tablespoons sliced green onion
Preparation
Cook spaghetti 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 spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.
