Pork Kidney and Dried Mustard Greens Soup

Name: Pork Kidney and Dried Mustard Greens Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 3000 g Pork kidney (remove inner fatty tissue and sinew, slice into thin slices); 50 g Dried mustard greens (washed, cut into segments); 1000 g Clear broth; 1 g Ground white pepper; 1 g MSG

A soup dish starring pork kidneys and preserved vegetables (dongcai), with tender kidney slices and the rich, fragrant aroma of the preserved vegetables.

45 min

Easy

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Pork Kidney and Dried Mustard Greens Soup

Ingredients

Pork kidney (remove inner fatty tissue and sinew, slice into thin slices) 3000 g

Dried mustard greens (washed, cut into segments) 50 g

Clear broth 1000 g

Ground white pepper 1 g

MSG 1 g

Instructions

Step 1

Cut the pork kidneys in half, remove the inner fatty tissue and sinew, then slice into thin slices (slice to match the size of the kidney), rinse with clean water 2 to 3 times, drain; wash the dried mustard greens, cut into 1.7 cm long segments.

Step 2

Place a wok over high heat, add the clear broth, bring to a boil, then add the dried mustard greens, switch to low heat and simmer until fragrant, remove and discard the mustard greens, blanch the pork kidney slices in boiling water until cooked, transfer to a soup bowl. Add MSG and ground white pepper, pour in the clear broth, and serve.