Marigold Noodle Soup With Kale

Marigold Noodle Soup With Kale

May 15, 2024

Prep: 20 mins | Serves: 2 people

This soup is a perfect light meal that comes together very quickly. It’s very comforting and packed with goodness greens. Marigold organic bouillon adds an amazing flavoursome taste to it.

Recipe tip: You can double up the recipe, if needed. Just use any kind of greens you have at hand: cavolo nero, kale or savoy cabbage are very good options.


  • 1 litre of Marigold Bouillon (any from the Marigold range will do)
  • A small piece of ginger, peeled and finely chopped (or grated)
  • 1 clove of garlic, finely chopped
  • ½ shallot or white onion, finely sliced
  • 1 celery stalk, finely chopped
  • 100g of red cabbage, finely shredded
  • 1 carrot, peeled and julienned
  • A handful of kale, shredded
  • 1 tsp of barley miso paste
  • 1 tbsp of Marigold Liquid Aminos
  • 100g udon noodles, cooked according to pack instructions
  • 2 eggs, whisked (optional)
  • Salt and black pepper, to taste



Bring 1 litre of water to the boil and add approximately 1 tbsp of Marigold Bouillon. Stir well and add the ginger, garlic, shallot and the celery. Let the stock infuse for about 3 minutes.


Add the red cabbage, carrot and kale and simmer for further 5 minutes.


Next stir in the barley miso paste and our Liquid Aminos and let it simmer for another minute or so.


If using the egg, just whisk briefly with a fork in a bowl and then pour slowly into the boiling soup. Stir gently with the fork and remove from the heat. Drop the cooked udon noodles and let it sit in the broth for a couple of minutes to warm up. Try the soup and adjust the taste with salt and pepper, if required.