Soak shiitake mushrooms in water until soft (1 hour). Slice mushrooms in thin strips after soaking. Boil 1 bunch of cellophane noodles in water until done, then strain. Mix the soaked mushrooms and cooked cellophane noodles with cooked carrots in 4 cups of basic broth. The thicken sauce, mix 1 tbsp cornstarch with 1/2 cup water. Gradually add cornstarch mixture to sauce with 1 tsp. salt, 2 tsp. sugar and 4 tbsp sake. Cook together, add 1 1/2 tbsp soy sauce and a small amount of MSG. Remove salmon from skillet when done, spoon vegetable sauce over poached salmon, sprinkle frozen green peas on top for decoration. (Vegetable sauce should be a translucent light yellow sauce in color). Slice lemon in quarters with rind on and place next to salmon for decoration.