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thin spaghetti water chicken bouillon granules salt mushrooms corn cornstarch teriyaki sauce romaine lettuce shrimp green onion
Viewed: 7 - Published at: 6 years agoIngredients
- 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
Method
- 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.
