Place the shiitake and daikon in a small bowl, cover with 2 cups hot water and soak for 20 minutes. Remove stems from the shiitake and discard them. Slice the caps thin. Remove daikon, squeeze out soaking water and chop coarsely. Reserve soaking water from vegetables. Place the cooked rice, shiitake and dried daikon in a medium sauce pan. Place the soaking water in a measuring cup and add more water to equal 8 cups. Pour water in the pot. Cover and bring to a boil. Reduce flame and simmer for 15 to 20 minutes until creamy. Turn flame to low. Puree the miso with 1/4 cup cold water. Add the miso to the porridge. Simmer, without boiling, for 2 minutes. Mix in the scallions. Serve. Garnish each bowl with equal amounts of nori and a little Eden Gomasio, if desired.
2g fat (8% calories from fat),