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1
Cut the salmon fillet into 16 to 20 bite-size pieces.
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2
In a small pot, combine the kelp and the water, and bring the water rapidly to a boil.
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3
Remove the kelp, and season the broth with rice wine and salt.
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4
Poach the salmon pieces in the seasoned broth for only 30 seconds, or until the fish turns opaque.
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5
Remove the fish to a platter.
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6
Skim the froth from the poaching liquid, and set the broth aside.
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7
Wash the broccoli rabe well in cold water, trimming away any leaves that are not bright green.
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8
Tie the stalks together in several bunches.
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9
In a small pot of boiling water to cover, quickly blanch the broccoli rabe until it is bright green and just barely wilted, about 1 minute.
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10
Remove the bunches from the water with tongs or chopsticks, and transfer them immediately to a bowl of cold water.
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11
When the rabe is cool, remove it from the water and squeeze out all excess liquid.
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12
Cut off the tied stems, keeping the stalks in bundles.
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13
Cut the bundles in half lengthwise if they are more than 2 inches long.
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14
Stack these bundles of blanched rabe on the same platter as the poached fish pieces.
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15
Cut the cabbage into 1 1/2-inch lengths, and stack these near the blanched rabe.
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16
Soak the noodles in warm water for 10 to 15 minutes; drain, and place them on the platter too.
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17
Remove the stems from the Shiitake mushrooms, and add the stems to the fish poaching liquid.
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18
Gently simmer the broth for 5 minutes, then pick out the stems and discard them.
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19
Skim any froth from the broth, and season with the syrupy rice wine.
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20
Wipe the caps of the mushrooms with a damp cloth to remove any soil that might be clinging to them.
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21
Slice the caps in half diagonally, and set them on the platter with the fish, noodles, and vegetables.
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22
Place the fermented bean paste on the platter with the other ingredients.
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23
Bring the platter of ingredients to the table if you have a portable cooking unit, and make the bubbling pot there.
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24
If not, prepare it in the kitchen and then bring it to the table.
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25
Either way, begin by simmering the poached fish and noodles in the broth for 2 to 3 minutes.
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26
Add the Shiitake mushrooms, then the broccoli rabe, and simmer another minute or 2.
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27
Serve piping hot.
