Kidney and Bean Curd Soup

Southern.Crockpot's picture

Nov. 27, 2011


Pig kidney 1 Pound (450 Grams)
Soda bicarbonate 1 Teaspoon
Cider vinegar/Chinese white rice vinegar 2 Teaspoon
Salt 1 Teaspoon
Fresh bean curd 14 Ounce (400 Grams)
Pork stock/Chicken stock 2 Pint (1.1 Liter)
Fresh ginger 1 Teaspoon , finely chopped
Spring onions 2 Teaspoon , finely chopped
Light soy sauce 2 Tablespoon



1. Clean the kidney by peeling the thin outer membrane of the kidney

2. Use a sharp cleaver or knife to slice the kidneys in half while retaining the overall shape of the kidney. Remove any small knobs of fat as well as any other tough coverings round the kidney halves.

3. Place the kidneys flat on the cutting surface and cut in a crisscross pattern all over the surface of the kidney. If necessary, cut the halved kidneys into thin slices.

4. Wash the kidney slices and then toss them with bicarbonate of soda and let them sit for 20 minutes.

5. Prepare the bean curd by cutting it into 1/2 inch (1cm) cubes.


6. Rinse the kidneys and drain on a colander and add vinegar and salt to them.

7. Boil a pan of water, dry the meat with kitchen paper and bland in the hot water for 2 minutes. Drain in a sieve for 2 minutes and set aside.

8. In a separate pot, bring the stock to a simmer and add the rest of the ingredients.

9. Add the bean curd to the pan and then simmer for 5 minutes and then add the kidney slices to the soup. Simmer on high for another 2 minutes.


10. Serve hot or at room temperature

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 291Calories from Fat 85

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1933 mg80.54%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars 2 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet