Asian Shrimp Soup Recipe

Author: Light & Tasty

Nutrition

Cal/Serving: 84
Daily Value: 4%
Servings: 4

Low-Fat
Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat1g2%
Saturated0g1%
Trans0g0%
Carbs11g4%
Fiber1g4%
Sugars2g0%
Protein8g16%
Cholesterol54mg18%
Sodium989mg41%
Calcium40mg4%
Magnesium26mg7%
Potassium161mg5%
Iron0mg3%
Zinc1mg4%
Vitamin A1057IU21%
Vitamin C2mg4%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg2%
Niacin (B3)1mg7%
Vitamin B60mg5%
Folic Acid (B9)34µg9%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K18µg22%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
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Asian Shrimp Soup
5

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 4 servings