Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince garlic. Peel and mince ginger. Remove and discard kale stems and ribs. Roughly chop leaves. Halve, peel, and thinly slice red onion. Finely mince Thai chili pepper.

Heat a drizzle of oil in a large pot over medium heat. Add onions and toss until slightly softened, 2-3 minutes. Add garlic, ginger, and as much Thai chili pepper as you like (start with a little and go up from there). Cook until fragrant, about 30 seconds.

Add ground pork and break up into pieces until browned, 5-6 minutes. Season with salt and pepper.

Cook the noodles: Meanwhile, add udon noodles to boiling water, and cook until al dente, 4-6 minutes. Drain.

Add 4 cups water and stock concentrates to pot with pork. Add kale and soy sauce, and stir to combine. Simmer until kale is tender, about 5 minutes.

Plate and serve: Add noodles to soup. Serve divided between bowls and enjoy!