Hearty Pork and Yakisoba Noodle Soup with Kale and Ginger

This isn’t your average noodle soup. With ground pork, tender kale and chewy yakisoba noodles, it’s a hearty and satisfying bowl that will warm you from the inside out. The combination of garlic, ginger and a rich pho-inspired broth creates deep savory notes that are simply irresistible.

We recommend hovering over the bowl, inhaling all that amazing aroma and then slurping up those noodles like no one’s watching. It’s the ultimate comfort food for any night of the week.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

8 ounce Yakisoba NoodlesView ingredient guideLike ingredientDislike ingredient

2 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a medium pot of salted water to a boil. Peel ginger, then mince until you have 1½ tablespoons. Mince garlic. Halve, peel and thinly slice the red onion. Remove and discard stems and large ribs from kale, then roughly chop leaves. Finely mince the chili pepper, removing ribs and seeds first for less heat.
2. Heat a drizzle of vegetable oil in a large pot over medium heat. Add the sliced onion and cook, tossing, until lightly softened, about 2-3 minutes. Add the minced garlic, ginger and as much chili as you like (start with a pinch and increase). Cook until fragrant, about 30 seconds.
3. Add the ground pork to the pot with the onion mixture, breaking it up into pieces. Cook, tossing, until browned, 5-6 minutes. Season with salt and pepper.
4. Once the water is boiling, add half the yakisoba noodles to the pot (use the rest as you like). If the noodles are stuck together, carefully pull them apart with your hands first. Cook, stirring occasionally, until al dente, 2-3 minutes. Drain.
5. Once the pork is browned, pour 4 cups of water and the pho stock concentrates into the same pot. Add the chopped kale and soy sauce, then stir to combine. Bring to a simmer and let bubble until the kale is tender, about 5 minutes.
6. Stir the drained noodles into the soup in the pot. Divide the soup mixture between bowls and serve hot.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute yakisoba noodles with ramen noodles, udon or even spaghetti in a pinch. Adjust cooking time according to package directions.

Can I make this soup vegetarian?

Absolutely! Replace the ground pork with crumbled tofu or a plant-based meat alternative and use vegetable broth instead of the pho stock concentrate if needed.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the soup has thickened.