INGREDIENTS

INSTRUCTIONS

Cut the salmon fillet into 16-20 bite-size pieces. In a small pot,
combine the kelp and the water, and bring the water rapidly to a  boil.
Remove the kelp, and season the broth with rice wine and salt.  Poach
the salmon pieces in the seasoned broth for only 30 seconds, or  until
the fish turns opaque. Remove the fish to a platter. Skim the  froth
from the poaching liquid, and set the broth aside.  Wash the broccoli
rabe well in cold water, trimming away any leaves  that are not bright
green. Tie the stalks together in several  bunches. 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. Remove the
bunches from the water with tongs or chopsticks,  and transfer them
immediately to a bowl of cold water. When the rabe  is cool, remove it
from the water and squeeze out all excess liquid.  Cut off the tied
stems, keeping the stalks in bundles. Cut the  bundles in half
lengthwise if they are more than 2 inches long. Stack  these bundles of
blanched rabe on the same platter as the poached  fish pieces.  Cut the
cabbage into 1 1/2-inch lengths, and stack these near the  blanched
rabe.  Soak the noodles in warm water for 10-15 minutes; drain, and
place  them on the platter too. Remove the stems from the shiitake
mushrooms, and add the stems to the fish poaching liquid. Gently
simmer the broth for 5 minutes, then pick out the stems and discard
them. Skim any froth from the broth, and season with the syrupy rice
wine. Wipe the caps of the mushrooms with a damp cloth to remove any
soil that might be clinging to them. Slice the caps in half
diagonally, and set them on the platter with the fish, noodles, and
vegetables.  Place the fermented bean paste on the platter with the
other  ingredients.  Bring the platter of ingredients to the table if
you have a portable  cooking unit, and make the bubbling pot there. If
not, prepare it in  the kitchen and then bring it to the table. Either
way, begin by  simmering the poached fish and noodles in the broth for
2-3 minutes.  Add the shiitake mushrooms, then the broccoli rabe, and
simmer  another minute or two. Serve piping hot.  Yield: 6 servings
Converted by MC_Buster.  Recipe by: TASTE SHOW #TS4793  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1130
Calories From Fat: 272
Total Fat: 30.5g
Cholesterol: 564.7mg
Sodium: 5092.5mg
Potassium: 4883.4mg
Carbohydrates: 41.8g
Fiber: 9.9g
Sugar: 26.6g
Protein: 184g