Spicy Pork and Udon Noodle Soup with Kale and Ginger

This hearty soup combines savory ground pork, chewy udon noodles and nutrient-rich kale in a deeply flavorful broth. The secret is a touch of pho stock concentrate, which adds an authentic Vietnamese-inspired depth that elevates the entire dish.

With fresh ginger and a Thai chili pepper for heat, every spoonful is a balance of spicy, savory and satisfying. It’s a quick one-pot meal that’s perfect for busy weeknights when you crave something comforting and bold.

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Ingredients

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince garlic. Peel and mince ginger. Remove and discard kale stems and ribs, then roughly chop leaves. Halve, peel and thinly slice red onion. Finely mince Thai chili pepper.
2. Heat a drizzle of olive oil in a large pot over medium heat. Add sliced red onion and cook until slightly softened, about 2-3 minutes. Add minced garlic, ginger and as much Thai chili pepper as you like (start with a little and add more to taste). Cook until fragrant, about 30 seconds.
3. Add ground pork to the pot, breaking it up with a spoon. Cook until browned, 5-6 minutes. Season with salt and pepper.
4. Meanwhile, add udon noodles to the boiling water and cook until al dente, 4-6 minutes. Drain and set aside.
5. Add 4 cups water and the pho stock concentrates to the pot with the pork. Stir in chopped kale and soy sauce. Bring to a simmer and cook until kale is tender, about 5 minutes.
6. Divide the cooked udon noodles among bowls. Ladle the soup over the noodles and serve hot.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute udon with ramen noodles, soba noodles or even rice noodles. Adjust cooking time according to package instructions.

How do I store leftovers?

Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Is this soup very spicy?

The heat level depends on how much Thai chili you add. Start with a small amount and taste as you go. Removing the seeds also reduces spiciness.