Spicy Pork & Kale Soup

🥘 Ingredients

• chili pepper
  1 unit
• garlic
  4 clove
• ginger
  2 thumb
• ground pork
  20 oz
• kale
  8 oz
• olive oil
  1 tsp
• pho stock concentrate
  4 unit
• red onion
  2 unit
• soy sauce
  4 tbsp
• udon noodles
  8 oz

🍳 Cookware

• pot

1. 

   1

   Peel ginger with a spoon, then mince or grate along with garlic . Remove the tough ribs and stems from kale , then thinly slice. Halve, peel, and thinly slice red onion . Finely chop chili pepper , removing seeds if you don't like a lot of heat.

   ginger: 2 thumb, garlic: 4 clove, kale: 8 oz, red onion: 2 unit, chili pepper: 1 unit
2. 

   2

   Heat olive oil in a pot over medium heat. Add the sliced onion and cook, stirring, until slightly softened ⏱️ 2 minutes .

   olive oil: 1 tsp
3. 3

   Add the minced garlic, ginger, and ¼ teaspoon chopped Thai chili (or more if you like the heat!) to the pot and cook until fragrant ⏱️ 30 seconds .
4. 

   4

   Add ground pork and cook, breaking up pieces, until no longer pink ⏱️ 6-8 minutes . Season with salt and pepper to taste.

   ground pork: 20 oz
5. 5

   Add 4 cups water and pho stock concentrate to the pot. Stir to combine, then add the sliced kale and soy sauce . Bring to a boil, then reduce to a simmer and cook until kale is slightly softened ⏱️ 5 minutes .

   pho stock concentrate: 4 unit, soy sauce: 4 tbsp
6. 

   6

   Once the kale has softened, add udon noodles and cook until al dente ⏱️ 5 minutes . Taste and season with salt and pepper as necessary.

   udon noodles: 8 oz
7. 7

   Serve the soup in bowls and enjoy! If you have chopsticks, now is the time to use them. TIP: Be sure to wash your hands, knife, and cutting board with dish soap after preparing the Thai chili — the oil-dissolving properties will remove any traces of spiciness that can irritate your eyes and skin.