Spicy, Tangy Beef Soup

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

3/4 lb Round tip steaks 1/8-1/4-inch thick
1 can (13-3/4 oz.) vegetable broth
1-1/2 cups mushrooms, sliced
1 cup carrots, julienned
3 tbsp. Kikkoman Lite Soy Sauce, divided
2 tbsp. red wine vinegar
1/2 tsp. crushed red pepper
1 oz. Angel Hair Pasta, uncooked and broken up (1/4 cup)
2 tbsp. cornstarch, dissolved in 1/4 cup water
1/4 cup green onion, sliced

INSTRUCTIONS

Dave's notes - I used my own beef stock from the freezer. And I didn't have any Kikkoman Lite so I used the fully leaded stuff. And vermicelli (on hand) for the Angel Hair (not in stock) worked rather well... but increased the cooking time by 5 minutes. 1. Stack beef; cut lengthwise in half, then crosswise into 1/4-inch strips In a 3 qt. saucepan combine broth, 1-1/2 cups of water, mushrooms, carrots, 2 Tb lite soy sauce, vinegar and red pepper. Bring to boil; reduce heat and simmer, uncovered, 5 minutes. Add pasta; continue simmering 5 additional minutes. Stir in cornstarch mixture. Bring to boil, cook and stir 1 minute. Stir beef into soup. Immediately remove from heat. Cover and let stand five minutes. Stir in remaining 1 tbsp. lite soy sauce and green onions. Serve immediately.

CHEF COMMENTS

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

Tagged: beefsoup, soups add tags

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