Soak shiitake and dried daikon in warm water to cover. Reserve soaking waters from shiitake and dried daikon. Remove stems from shiitake, discard, and slice caps. Chop dried daikon. Heat oil and sauté mushrooms and carrots 2 to 3 minutes. Add dried daikon, rutabaga, and soaking water. Cover, bring to a boil, and reduce heat to medium-low. Simmer 15 to 20 minutes. Add 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