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, kiwi, sugar and enough water for the desired concentration over high heat. Add in the sweetcorn and crab sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
Stir in the dried seaweed and 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 pour over the soup. Garnish with finely chopped nori and serve hot.