Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.15 Kcal (587 kJ) | ||
| Calories from fat | 49.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 9% | |
|---|---|---|---|
| Cholesterol | 14.95mg | 5% | |
| Sodium | 954.29mg | 40% | |
| Potassium | 132.41mg | 3% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.1 Kcal (235 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 9% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 5% | |
| Sodium | 382.02mg | 40% | |
| Potassium | 53.01mg | 3% | |
| Total Carbs | 7.27g | 6% | |
| Sugars | 1.53g | 15% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 1.86g | 9% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.5mg | 6% | |
| Calcium | 18.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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