Heat oil in a heavy pot. Sauté leek, garlic and bay leaf for 5 minutes. Meanwhile, remove stems from fresh mushrooms, and cut mushrooms into small cubes. Add to leek and garlic mixture. Cook, stirring frequently, until mushrooms begin giving off their juices. Add reserved, rehydrated mushrooms, 1/2 cup clear soaking water, tomato juice, lemon juice and shoyu. Stir well, bring to a simmer and cook for 15-20 minutes. This allows sauce to reduce and flavors to blend.