Reserve the soaking waters from the shiitake and dried daikon. Remove the stems from the shiitake, discard, and slice. Chop the dried daikon. Heat up oil. Sauté the mushrooms and carrots for 2 to 3 minutes. Add the dried daikon, rutabaga, and soaking water. Cover, bring to a boil and reduce the flame to medium-low. Simmer 15 to 20 minutes. Add the shoyu and leeks, cover and simmer another 2 to 3 minutes. Remove the cover, mix and cook off remaining liquid. Serve.
Per serving - 99 calories, 1 g fat (12% calories from fat), 3 g protein, 19 g carbohydrate, 6 g fiber, 0 mg cholesterol, 207 mg sodium