Chop spring onion in small pieces. Cut carrot into thin slices.

Boil 2 cups of chicken or beef stock.

Add udon noodles into broth when broth is boiling.

When noodles and broth are boiling, quickly add beef and carrots in.

Put noodles in bowl. Scoop corn into bowl. Decorate with carrot slices, seaweed and spring onion.

Ready to serve.