Peel the ginger with a spoon, then mince or grate along with the garlic. Remove the tough ribs and stems from the kale, then thinly slice. Halve, peel, and thinly slice the red onion. Finely chop the Thai chili, removing seeds if you don't like a lot of heat.

Heat 1 teaspoon olive oil in a pot over medium heat. Add the onion and cook 2 minutes, until slightly softened.

Add the garlic, ginger, and 1/4 teaspoon chopped Thai chili (or more if you like the heat!) to the pot, and cook 30 seconds, until fragrant.

Add the pork and cook, breaking up pieces, 6-8 minutes, until no longer pink. Season with salt and pepper.

Add 4 cups water and the stock concentrates to the pot. Stir to combine, then add the kale and soy sauce to the pot. Bring to a boil, then reduce to a simmer for 5 minutes.

Once the kale has slightly softened, add the udon noodles. Cook 5 minutes, until al dente. Taste and season with salt and pepper as necessary.

Serve the soup in bowls and enjoy! If you have chopsticks, now is the time to use them! TIP: Be sure to wash your hands, knife, and cutting board with dish soap after preparing the Thai chili. The oil-dissolving properties will remove any traces of spiciness that can irritate your eyes and skin.