TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6 servings


  • 1 large onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 1-1/2 pounds beef top sirloin steak, cut into thin slices
  • 1 cup sliced celery
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 can (15 ounces) mixed vegetables
  • 2 cups cooked fine egg noodles
  • 1 package (10 ounces) fresh spinach, torn
  • 1/4 teaspoon pepper
  • Chow mein noodles, optional

Nutritional Facts

1 cup: 292 calories, 11g fat (3g saturated fat), 75mg cholesterol, 856mg sodium, 20g carbohydrate (4g sugars, 4g fiber), 27g protein.


  1. In a Dutch oven or soup kettle, saute onion in oil until tender. Remove and set aside. In the same pan, stir-fry beef, a few slices at a time, until no longer pink. Add celery; stir-fry for 2-4 minutes or until crisp-tender. Return onion and meat to pan. Add broth.
  2. In a small bowl, combine cornstarch and soy sauce until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables, egg noodles, spinach and pepper; heat through. Garnish with chow mein noodles if desired. Yield: 6 servings.
Originally published as Asian Friendship Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p26

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