Asian Shrimp Soup

A very flavorful and delicious Asian soup. Shelby said it reminded her of the soup you get at the Japanese steakhouse, but this version has a lot more vegetables in it. Tammy and Shelby both don't like shrimp, but they ate it in the soup and liked it. If you don't want to use shrimp, you could substitute a little bit of cooked chicken or pork. Very low in calories, but if you're watching your sodium intake, the soup has more than half of your daily allowance per serving.

Cost: About $13. - Spaghetti ($1.59), mushrooms ($1.96), corn ($1.25), teriyaki sauce ($2.75), lettuce ($1.99), shrimp ($2.69), green onion ($0.59).

Prep: 15 minutes

Cook: 20 minutes

Yield: 8 servings

• 2 ounces uncooked thin whole wheat spaghetti, broken into 1-inch pieces
• 6 cups water plus 2 tablespoons water, divided
• 6 chicken bouillon cubes
• 1 teaspoon salt
• 12 oz package sliced mushrooms
• 1 cup frozen corn
• 2 teaspoons cornstarch
• 1 tablespoon reduced-sodium teriyaki sauce
• 2 cups thinly sliced romaine lettuce
• 1 can (4 ounces) small shrimp, rinsed and drained
• 4 green onions, sliced

1. Cook pasta according to package directions; drain.
2. In a saucepan, combine 6 cups water, chicken bouillon and salt; bring to a boil.
3. Stir in the mushrooms and corn. Reduce the heat; cook, uncovered, until vegetables are tender.
4. Combine cornstarch, teriyaki sauce and 2 tablespoons water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
5. Reduce the heat; add the lettuce, shrimp, green onion and spaghetti; heat through.

Nutrition: (1 cup) 69 calories, 0.4 g fat, 0 g saturated fat, 28.8 mg cholesterol, 1435.5 mg sodium, 11.3 g carbohydrate, 1.5 g fiber, 2.2 g sugars, 4.1 g protein.