Instructions:

1. Prepare the shabu shabu broth by simmering kombu seaweed in water for about 10 minutes. Then, add bonito flakes and let them steep for a few minutes before straining the broth. Return the strained broth to the heat and add soy sauce and mirin to taste. Keep the broth warm on a portable stove or stovetop.
2. Arrange the thinly sliced meats, vegetables, and cooked noodles on separate plates.
3. Bring the shabu shabu broth to a boil on the stove or portable stove at the dining table.
4. Dip a slice of meat into the boiling broth and quickly swish it back and forth (hence the name "shabu shabu") until it is cooked to your desired level of doneness. This usually takes just a few seconds.
5. Remove the cooked meat from the broth and dip it into the desired shabu shabu dipping sauce before eating.
6. Repeat the process with the vegetables, dipping them into the broth until cooked to your liking.
7. Once the meat and vegetables are finished, you can add the cooked noodles to the remaining broth and let them cook until heated through.
8. Serve the cooked noodles in individual bowls, and then distribute the cooked meat and vegetables on top of the noodles.
9. Garnish with your preferred toppings, such as sesame seeds, chili oil, or cilantro.
10. Enjoy the shabu shabu noodle by mixing the noodles, meat, vegetables, and broth together in each bowl.

Remember, shabu shabu is a communal dining experience, so it's best enjoyed with friends or family. The ingredients and cooking times can be adjusted according to personal preferences.