Boil the pasta with a little salt and cooking oil. Drain the pasta and mix with a bit of cooking oil to prevent sticking. Peel the corn, remove the silk, and cut into rounds. Peel and wash the carrot, then cut into bite-sized pieces. Clean and chop the green onions, separating the white parts from the green. Peel and wash the onion, then chop finely.

Once the chicken broth is ready, add the corn and carrots and cook until tender.

Add the pork paste balls and ground meat to the broth and cook until done. Season with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, and 1/2 teaspoon of sugar. Adjust the broth to taste. Add the white parts of the green onions, the green onion tops, and the chopped onion, then turn off the heat.

Place the pasta in a bowl, add the pork balls, ground meat, corn, and carrots on top. Pour the broth over, sprinkle with pepper for aroma, and enjoy.