In separate bowls, soak shiitake, dried daikon, and lotus root slices in hot water to cover 10 to 20 minutes. Reserve soaking waters from vegetables and combine to equal 1 1/2 cups liquid. Remove stems from shiitake, discard, and slice the caps. Chop daikon and lotus root.
Place shiitake, dried lotus root, dried daikon and carrots in saucepan. Add water to almost cover ingredients. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Add shoyu, cover, and simmer 5 minutes. Remove cover, add green onion and sweet corn, mix, and cook 2 to 3 minutes until most of the remaining liquid is gone.
Per serving - 133 calories, 0 g fat (0% calories from fat), 4 g protein, 28 g carbohydrate, 9 g fiber, 0 mg cholesterol, 296 mg sodium