Bring a large saucepan of salted water to the boil. Cook the macaroni until al dente, around 8-10 minutes. Cool under a running cold tap, drain and set aside.
Heat the bonito flavoured soup stock, bamboo shoots and enough water for the desired concentration over high heat. Add in the corn and seafood sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
Stir in the macaroni and heat through, 1-2 minutes. Stir in the spring onions and adjust the seasoning accordingly.
Divide the mixture into 2 bowls, top with sliced pork and garnish with finely sliced nori. Serve hot.