with Kale and Ginger
This is not your ordinary noodle soup: thanks to ground pork, bites of kale, and bouncy yakisoba noodles, it’s as hale, hearty, and satisfying as can be. And with the addition of garlic, ginger, and flavorful broth, you’ve got tons of aromatics and deep savory notes, too. We recommend hovering over the bowl, inhaling all that amazingness, and then slurping up those noodles like no one’s watching.
2 clove Garlic
1 unit Kale
1 unit Thai Chili Pepper
8 ounce Yakisoba Noodles (Contains Soy, Wheat, Egg)
2 tablespoon Soy Sauce (Contains Soy)
1 thumb Ginger
4-ounce Red Onion
10 ounce Ground Pork
2 unit Pho Concentrate
1 teaspoon Vegetable Oil
Salt and pepper to taste
- Wash and dry all produce. Bring a medium pot of salted water to a boil. Peel ginger, then mince until you have 1½ TBSP. Mince garlic. Halve, peel, and thinly slice onion. Remove and discard stems and large ribs from kale. Roughly chop leaves. Finely mince chili, removing ribs and seeds first for less heat.
- Heat a drizzle of oil in a large pot over medium heat. Add onion and cook, tossing, until lightly softened, 2-3 minutes. Toss in garlic, ginger, and as much chili as you like (start with a pinch and go up from there). Cook until fragrant, about 30 seconds.
- Add pork to pot with onion, breaking up meat into pieces. Cook, tossing, until browned, 5-6 minutes. Season with salt and pepper.
- Once water is boiling, add half the noodles to pot (use the rest as you like). (TIP: If the noodles are stuck together, carefully pull them apart with your hands first.) Cook, stirring occasionally, until al dente, 2-3 minutes. Drain.
- Once pork in pot is browned, pour 4 cups water and stock concentrates into same pot. Add kale and soy sauce, then stir to combine. Bring to a simmer and let bubble until kale is tender, about 5 minutes.
- Stir drained noodles into soup in pot. Divide soup mixture between bowls and serve.