Shrimp Soup -- Lo-Fat - cooking recipe

Ingredients

1 oz. uncooked spaghetti, broken into 1-inch pieces
3 c. plus 1 Tbsp. water, divided
3 pkg. chicken bouillon and seasoning mix
1/2 tsp. salt
1/2 c. sliced mushrooms
1/2 c. fresh or frozen corn
1 Tbsp. cornstarch
1 1/2 tsp. teriyaki sauce
1 c. thinly sliced romaine lettuce
1 can small shrimp, rinsed and drained
2 Tbsp. sliced green onions

Preparation

Cook pasta according to directions; drain.
In a saucepan, combine 3 cups water, chicken bouillon and salt.
Bring to a boil. Stir in mushrooms and corn.
Reduce heat; cook, uncovered, until vegetables are tender.
Combine cornstarch and remaining water until smooth.
Stir into soup; bring to a boil.
Cook and stir until slightly thickened.
Reduce heat; add the lettuce, shrimp, green onions, teriyaki sauce and spaghetti.
Let mixture heat thoroughly.
You can double recipe.