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PdfSpicy-Tangy Beef Soup
1 ½ Pounds beef round tip steaks (or Sirloin)
2 Cans (13 ¾ to 14 ½ Oz.) vegetable broth
(or 2 Knorr Vegetarian Vegetable Bouillon cubes and 3 Cups water total)
8 Ounces sliced mushrooms
2 Cups julienne carrots
6 Tablespoons Kikkoman Lite Soy Sauce, divided
4 Tablespoons red wine vinegar
1 Teaspoon crushed red pepper (or ½ Teaspoon)
4 Ounces uncooked angel hair pasta, broken up (approximately 1 cup)
4 Tablespoons cornstarch dissolved in ½ cup cold water
Stack beef steaks, cut lengthwise in half, then crosswise into ¼ inch strips.
In 3 quart saucepan, combine broth, 3 cups water, mushrooms, carrots, 4 Tablespoon 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 and water mixture. Bring to a boil; cook and stir 1 minute.
Stir beef into soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining 2 Tablespoons lite soy sauce and green onions. Serve immediately.