This sauce can be used as a marinade, too, for pork, chicken or shrimp.
Whisk all ingredients together in a bowl until combined , first adding with the garlic and ginger paste, followed by the soy sauce and other liquids.
To use: Toss with cooked noodles, use as a sauce for rice and cooked meats or vegetables, serve as a dip for steamed or fried dumplings and tempura.
If using as a marinade for chicken or pork: Place 1 pound chicken or pork in a plastic bag and add marinade. Close bag and shake/squeeze the bag to mix. Place bag in a bowl (to catch any leaks, just in case) and store in the refrigerator, a minimum of 30 minutes and up to a few hours until ready to cook.
If using as a marinade for shrimp: toss marinade with 1 pound thawed, raw shrimp and let sit no more than 10-15 minutes before cooking (otherwise the acid in the marinade may start to "cook" the shrimp.)