Winter Stew With Daikon

8 dried shiitake mushrooms
1/3 lb. udon noodles
2 scallions, chopped
1 carrot, chopped
5 cabbage leaves, chopped
4 fresh water chestnuts, halved
5 ounces mudium tofu, cubed
4 cups stock
salt
1 tsp. soy sauce
1 tsp. mirin
8 pieces peeled daikon, 1/2 " thick

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in half.
Cook udon according to package. Drain immediately. Put in bowl of cold water.
Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add veggies. Cook until tender. Add noodles and tofu and cook until they're just heated through. Serves 4.

From: Madhur Jaffrey's World of the East Vegetarian Cooking