Spicy Tangy Beef Soup

3/4	lb beef round tip steaks, 1/8" to 1/4" thick	2	Tbsp red wine vinegar
1	can (13-3/4 to 14-1/2 oz) vegetable broth	1/2	tsp crushed red pepper
1-1/2	cups sliced mushrooms	1	oz uncooked angle hair pasta, broken up (approx 1/4 cup)
1	cup julienned carrots	2	Tbsp cornstarch dissolved in 1/4 cup water
3	Tbsp Kikkoman Lite Soy Sauce, divided	1/4	cup sliced green onions

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

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