Ingredients
1/2 cup reduced-sodium soy sauce
1/4 cup unseasoned rice vinegar
1 tablespoon thinly sliced scallion greens (optional)
1 1/2 teaspoons peeled and finely chopped fresh ginger (optional)
Preparation
In a small bowl, stir together all ingredients. If using scallions and ginger, let stand about 15 minutes at room temperature to allow the flavors to blend. Stir again and use at room temperature. Sauce can be covered and refrigerated up to 1 day before returning to room temperature and serving.
