The combination of thick udon noodles, dark green kale and turkey is great, but the addition of stock is 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!
Chicken Broth Concentrate
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
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.