Heat the oils in a medium skillet and sauté the garlic and onions for 2 to 3 minutes. Add the arame, red pepper, sweet corn, and water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 15 minutes. Add the shoyu, cover and simmer another 5 minutes. Remove the cover, turn the flame to medium and simmer, stirring to mix until almost all cooking liquid has evaporated. Serve.
Per serving - 90 calories, 4 g fat (40% calories from fat), 2 g protein, 12 g carbohydrate, 3 g fiber, 0 mg cholesterol, 121 mg sodium