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


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