Spicy Tangy Beef Soup



INGREDIENTS:

3/4 lb beef round tip steaks, 1/8" to 1/4"
thick

1 can (13-3/4 to 14-1/2 oz) vegetable broth

1-1/2 cups sliced mushrooms

1 cup julienned carrots

3 Tbsp Kikkoman Lite Soy Sauce, divided

2 Tbsp red wine vinegar

1/2 tsp crushed red pepper

1 oz uncooked angle hair pasta, broken up
(approx 1/4 cup)

2 Tbsp cornstarch dissolved in 1/4 cup water

1/4 cup sliced green onions

DIRECTIONS:

1.  Stack beef steaks; cut lengthwise in half, then crosswise
into 1/4" strips.

2. In 3-qt saucepan, combine broth, 1-1/2 cups water, mushrooms,
carrots, 2 Tbsp lite soy sauce, vinegar and red pepper. Bring to
a boil; reduce heat and simmer, uncovered, 5 minutes. Add pasta;
continue simmering 5 additional minutes. Stir in cornstarch mixture.
Bring to a boil; cook and stir 1 minute.

3. Stir beef into soup. Immediately remove from heat. Cover and let
stand 5 minutes. Stir in remaining 1 Tbsp lite soy sauce and green
onions. Serve immediately.

4. Nutritional information per serving: 195 calories; 22 g protein;
15 g carbohydrate; 2 g dietary fiber; 5 g fat (2 g saturated fat);
3.2 mg iron; 862 mg sodium; 52 mg cholesterol



Spicy Tangy Beef Soup