Remove stems from the shiitake, discard stems and slice the caps in half. Reserve the soaking water. Place the water, shiitake soaking water, shiitake and kombu in a skillet. Cover and bring to a boil. Simmer 5 minutes. Add the carrots, mung bean pasta and Chinese cabbage, keeping them in their own seperate section of the skillet. Cook 1 minute without a cover. Add the watercress and cook 30 seconds more. Remove from the flame and place on the table. Prepare the dip sauce by mixing all ingredients. Place in individual, small dipping bowls. Dip food into sauce before eating.
NOTE: For a Gluten Free recipe substitute Eden Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.
Per serving - 236 calories, 0 g fat (0% calories from fat), 3 g protein, 56 g carbohydrate, 5 g fiber, 0 mg cholesterol, 400 mg sodium