Spicy Pork and Kale Udon Noodle Soup

This spicy pork and kale soup is the ultimate comfort food for chilly days. Thick udon noodles soak up a savory broth infused with ginger, garlic and a kick of Thai chili. The ground pork adds richness, while kale brings a touch of green. It’s a hearty, warming bowl that comes together in just one pot.

Feel free to adjust the heat level by adding more or less Thai chili. If you’re sensitive to spice, remove the seeds before chopping. Serve with chopsticks for the full experience!

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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

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

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 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. Peel the ginger with a spoon, then mince or grate along with the garlic. Remove the tough ribs and stems from the kale, then thinly slice. Halve, peel and thinly slice the red onion. Finely chop the Thai chili, removing seeds if you prefer less heat.
2. Heat 1 teaspoon olive oil in a pot over medium heat. Add the onion and cook 2 minutes, until slightly softened.
3. Add the garlic, ginger and 1/4 teaspoon chopped Thai chili (or more if you like heat) to the pot and cook 30 seconds until fragrant.
4. Add the ground pork and cook, breaking it up, for 6-8 minutes until no longer pink. Season with salt and pepper.
5. Add 4 cups water and the stock concentrates to the pot. Stir to combine, then add the kale and soy sauce. Bring to a boil, then reduce to a simmer for 5 minutes.
6. Once the kale has slightly softened, add the udon noodles. Cook 5 minutes until al dente. Taste and adjust seasoning with salt and pepper if needed.
7. Serve the soup in bowls and enjoy! If you have chopsticks, now is the time to use them. Tip: Wash your hands, knife and cutting board with dish soap after handling the Thai chili to remove any spicy residue.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute udon with ramen or soba noodles, but adjust cooking time accordingly.

How can I make this soup less spicy?

Use only a small amount of Thai chili or omit it entirely. You can also remove the seeds and membranes, which contain most of the heat.

Can I use another protein instead of pork?

Ground chicken, turkey or beef would work well. You can also use tofu for a vegetarian version.