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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 pork is great, but the addition of Pho stock is what takes 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!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

250 g

Minced Turkey

6 g


30 g


1 unit

Red Chili

50 g


2 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

113 g

Kale, chopped

200 g

Udon Noodles


4 tsp

Sesame Oil


170 g


2 unit

Green Onions

Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories594 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber4 g
Protein31 g
Cholesterol99 mg
Sodium1129 mg
Garlic Press
Measuring Spoons
Medium Pot
Measuring Cups

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: 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 the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Coarsely grate the carrot(s). Thinly slice the green onions. Peel, then thinly slice the shallots into 1/4-inch slices. Finely chop the kale. Finely chop the chili, removing the seeds for less heat. (NOTE: Wear kitchen gloves when prepping the chili, if desired)


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


Increase the heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then add the minced turkey and carrots to the pot. Cook, breaking up the 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 up to a boil over high heat, then reduce the heat to medium. Add the kale and noodles. Cook, gently stirring together, until the kale is tender and the noodles separate, 2-3 min. Season with salt and pepper.


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