Chop the arame and the lotus root. Reserve lotus root soaking water. Heat oil in a medium skillet. Sauté the onions for 2 to 3 minutes. Add the lotus root and arame. Do not mix. Add enough cold water, plus lotus root soaking water, to just cover the lotus root. Cover, bring to a boil and reduce the flame to medium-low. Simmer for 20 minutes. Add the carrots, shoyu, mix, cover and simmer 5 minutes. Remove cover, cook off remaining liquid. Add the ginger juice and scallions, mix, cook 1 more minute and serve.
NOTE: Hiziki may be used in place of arame. If using hiziki, use only 1/4 cup as it will expand about 3 to 4 times while soaking. Soak hiziki in warm water for 15 minutes and discard soaking water before cooking according to the above directions.
1g fat (6% calories from fat),