Thinly slice onion, cabbage and beef. Julienne carrot.

Heat up oil in a large saucepan over medium heat. Add onion and sauté until fragrant and translucent.

Meanwhile, bring a large pot of water to boil and cook your udon noodles according to package instructions.

Add cabbage, carrot and corn to saucepan and sauté for 1-2 minutes.

Add dashi to saucepan and bring to a boil. Reduce heat to low and let simmer for 5 minutes or until vegetables are cooked to your liking. Stir in beef and let simmer until no longer pink.

Stir in dark soy sauce and curry cubes until dissolved completely. Turn off the heat.

The udon should be done cooking now so drain and divide into two portions and transfer to serving bowls. Pour the curry soup over the udon and garnish with chopped green onions. Enjoy!