Pork and Noodle Soup Bowls

🥘 Ingredients

• black pepper
  1 tsp
• chili pepper
  1 unit
• garlic
  4 cloves
• ginger
  1½ tbsp
• ground pork
  20 oz
• kale
  8 oz
• pho stock concentrate
  2 units
• red onion
  1 unit
• salt
  1 tsp
• soy sauce
  2 tbsp
• vegetable oil
  1½ tbsp
• water
  16 c
• yakisoba noodles
  2 packs

🍳 Cookware

• large pot
• medium pot

1. 

   1

   Wash and dry all produce. Peel ginger and mince. Mince garlic . Halve, peel, and thinly slice red onion . Remove stems and ribs from kale , then roughly chop leaves. Finely mince chili pepper , removing seeds for less heat.

   ginger: 1½ tbsp, garlic: 4 cloves, red onion: 1 unit, kale: 8 oz, chili pepper: 1 unit
2. 

   2

   Heat vegetable oil in a large pot over medium heat. Add onion and cook, tossing, until lightly softened ⏱️ 3 minutes . Toss in garlic, ginger, and as much chili as you like. Cook until fragrant ⏱️ 30 seconds .

   vegetable oil: 1½ tbsp
3. 

   3

   Add ground pork to pot, breaking up meat into pieces. Cook, tossing, until browned ⏱️ 6 minutes . Season with salt and black pepper .

   ground pork: 20 oz, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Bring a medium pot of salted water to a boil. Add half the yakisoba noodles (pull apart if stuck). Cook, stirring occasionally, until al dente ⏱️ 3 minutes . Drain.

   water: 16 c, yakisoba noodles: 2 packs
5. 

   5

   Once pork is browned, pour 4 cups water and pho stock concentrate into same pot. Add kale and soy sauce , then stir to combine. Bring to a simmer and let bubble until kale is tender ⏱️ 5 minutes .

   pho stock concentrate: 2 units, soy sauce: 2 tbsp
6. 

   6

   Stir drained noodles into soup. Divide soup mixture between bowls and serve.