Spicy Pork & Kale Soup
with Ramen, Ginger, and Basil
Thick ramen noodles are perfect for slurping, which is exactly what you’ll be doing with this unctuous pork soup. Thai chilies pack some serious heat - be sure to add with caution!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Pork
2 clove
Garlic
1 thumb
Ginger
1 unit
Chili Pepper
1 unit
Red Onion
2 unit
Pho Stock Concentrate
4 ounce
Kale
6 teaspoon
Soy Sauce
(Contains Soy, Wheat)
9 ounce
Ramen Noodles
(Contains Wheat)
Not included in your delivery
unit
Salt
unit
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Peel and mince the ginger. Remove and discard the kale stems and ribs, then roughly chop the leaves. Halve, peel, and thinly slice the red onion. Finely mince the Thai chili.
Cook the aromatics: Heat a drizzle of oil in a large pot over medium heat. Add the sliced red onion to the pot and cook, stirring for 2 minutes, until slightly softened. Add the garlic, ginger, and as much Thai chili as you like (start with a little and go up from there!). Cook for 30 seconds, until fragrant.
Add the pork to the same pot, breaking up the meat into pieces, and cook for 5-6 minutes, until browned. Season with salt and pepper.
Add 4 cups water and the stock concentrates to the pot with the pork. Stir to combine, then add the kale and soy sauce. Bring to a simmer for 5 minutes, until the kale is just tender.
Add the ramen noodles to the pot of salted water and cook for 2-3 minutes, or until al dente. Drain and add to the soup.
Plate and serve: Serve divided between bowls and enjoy!
