Remove hiziki from soaking water and discard water. Heat oil in heavy skillet and sauté onions for 3 to 4 minutes. Add water, hiziki and carrots. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 30 minutes. Add shoyu, cover and cook another 5 minutes. Remove cover, turn flame to high, cook off remaining liquid. Add ginger juice, mix and serve.
Per serving - 51 calories, 2 g fat (41% calories from fat), 1 g protein, 7 g carbohydrate, 2 g fiber, 0 mg cholesterol, 278 mg sodium