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Savoury Turkey Soup

Savoury Turkey Soup

with Kale and Udon Noodles

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The combination of thick udon noodles, dark green kale and turkey is great, but the addition of beef broth concentrate puts this dish over the top. It has a distinct character that’ll have you slurping down every last drop. Chili peppers pack some serious heat, so add with caution!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

6 g


30 g


1 unit

Red Chili Pepper

50 g


2 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Kale, chopped

200 g

Udon Noodles


4 tsp

Sesame Oil


170 g


2 unit

Green Onion

Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories589 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate53 g
Sugar5 g
Dietary Fiber4 g
Protein31 g
Cholesterol99 mg
Sodium923 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Udon noodles only need 2-3 minutes to cook in the soup! Overcooking may cause the noodles to tear apart. In Step 2, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy!

Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Using a box grater, coarsely grate carrot(s). Thinly slice green onions. Peel, then thinly slice shallot(s) into 1/4-inch slices. Finely chop kale. Finely chop chili, removing seeds for less heat. (NOTE: Wear kitchen gloves when prepping chili, if desired.)


Heat a medium pot over medium heat. (NOTE: For 4 ppl, use a large pot.) Add 3 tsp sesame oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots soften, 4-5 min. Add garlic, ginger and 1 tsp chili (dbl for 4 ppl). (NOTE: Reference heat guide in Start Strong). Cook, stirring often, until fragrant, 1 min.


Increase heat for the same medium pot to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then add minced turkey and carrots to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**) Season with salt and pepper.


Add 3 cups water (dbl for 4 ppl), broth concentrates and soy sauce to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Add kale and udon noodles. Cook, gently stirring together, until kale is tender and noodles separate, 2-3 min. Season with salt and pepper.


Divide soup and noodles between bowls. Sprinkle with green onions and drizzle with remaining sesame oil.