This ginger scallion sauce from the Momofuku cookbook, a great cookbook, is so versatile that you'll use it in everything -- on noodles, vegetables, soup, foods hot and cold. I teach an Asian cooking class, and this is going on the list to make!
Ginger Scallion Sauce
Makes about 3 cups
½ cup finely minced peeled fresh ginger
¼ cup grapeseed or other neutral oil
1½ tsp usukuchi (light soy sauce)
¾ tsp sherry vinegar
¾ tsp kosher salt, or more to taste