Place maitake in a bowl and soak for 10 minutes in warm water to cover. Remove, drain and reserve water to use as part of the cooking liquid. Heat up a skillet, sauté the garlic and maitake for 2 to 3 minutes. Add the shoyu and water. Cover and simmer for 3 to 5 minutes. Remove cover and add the asparagus and simmer 2 to 3 minutes. Pour ginger juice over the asparagus. Sauté another 1 to 2 minutes, stirring occasionally. Serve.
Per serving - 105 calories, 4 g fat (31% calories from fat), 5 g protein, 14 g carbohydrate, 7 g fiber, 0 mg cholesterol, 251 mg sodium