Spicy-Tangy Beef Soup

I clipped this recipe out of a magazine more than a decade ago. I like the unique tangy flavor from the vegetable broth and vinegar. Do you see the steam coming off of the soup above? We had it HOT yesterday with some won tons. Yum!
Spicy-Tangy Beef Soup
3/4 lb. beef round tip steaks, 1/8 to 1/4-inch thick, cooked
1 (13 3/4 to 14 1/2-oz.) can vegetable broth
1 1/2 c. sliced mushrooms
1 c. julienned carrots
3 T. soy sauce, divided
2 T. vinegar
1/2 t. crushed red pepper
1 oz. uncooked angel hair pasta, broken up (approximately 1/4 c.)
2 T. cornstarch dissolved in 1/4 c. water
1/4 c. sliced green onions

Stack beef steaks; cut lengthwise in half, then crosswise into 1/4-inch strips. In 3-qt. saucepan, combine broth, 1 1/2 cups water, mushrooms, carrots, 2 tablespoons soy sauce, vinegar, and red pepper. Bring to a boil; reduce heat and simmer, uncovered, 5minutes.

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 tablespoon soy sauce and green onions. Serve immediately.
Yield: 4 servings

Sabrina is our picky eater who refuses to eat broth so she just scoops up the other ingredients. She's been doing better this year with trying new foods and actually liking some of them. One of these days maybe it will be soup.