Soy Ginger Sauce

Ginger Soy Sauce

Natasha Breen / Getty Images

Prep: 2 mins
Cook: 0 mins
Total: 2 mins
Nutrition Facts (per serving)
293 Calories
15g Fat
32g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Amount per serving
Calories 293
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 5464mg 238%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 9g
Vitamin C 8mg 39%
Calcium 54mg 4%
Iron 2mg 12%
Potassium 997mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many Chinese restaurants serve Xiaolongbao (小籠包) with this sauce. You can also serve this sauce with boiled or pan-fried dumplings but I personally prefer not to use any sauce except for maybe a little soy sauce with my Xiaolongbao. The reason for this is Xiaolongbao is already full of flavor and soy ginger sauce is so strong you can’t taste the flavor of Xiaolongbao with this sauce.

There are other similar sauces like this but you can use in different ways. For example, julienned ginger with thick soy sauce is great with stewed beef soup with a clear broth (清燉牛肉湯).

An interesting thing about this sauce in the East, people like to serve and consume this sauce with julienned ginger rather than chopped ginger. In Chinese culture, ginger has been known as “the poor person’s ginseng”. Chinese people believe ginger can soothe the digestive system and reduce nausea. I especially believe the latter as when I was pregnant I had really horrible morning sickness so my doctor actually suggested I eat some ginger biscuits or ginger tea and the result was amazing. Ginger is also anti-inflammatory and the skin of ginger also has other health benefits in Chinese medicine.

Another similar sauce is ginger chopped finely and mixed with white wine vinegar. This sauce is usually served with steamed crab or another kind of seafood. The reason ginger is served with steamed crab is that in Chinese food culture crab is an extremely “yin” food and ginger can help balance this out. Also, Chinese people believe ginger and vinegar can kill any bacteria in the crab and get off any excess nasty fishy tastes. If you think vinegar is a little bit too strong for your taste then you can add a little bit of sugar into the sauce to mellow it out.

You can serve this soy ginger sauce with anything you like, whether it’s too dip your dumplings or to mix it with rice or noodles. You could even add a little bit too your seafood before you steam it.


Ingredients for Soy Ginger Sauce:

Ingredients for Xiaolongbao sauce:

  • 1 tablespoon light soy sauce

  • 3 lengthwise slices ginger, julienned

  • 1 teaspoon black vinegar

Ingredients for Ginger and rice vinegar seafood sauce:

  • 2 teaspoons finely chopped ginger

  • 1 teaspoon sugar, optional

  • 1 1/2 tablespoons rice vinegar

Steps to Make It

Process for Soy Ginger Sauce:

  1. Combine all of the ingredients.

  2. Serve as a dipping sauce or pour over noodles or rice.

Process for Xiaolongbao Sauce:

  1. Combine all of the ingredients.

  2. Serve it with Xiaolongbao or dumplings. 

Process for Ginger and Rice Vinegar Seafood Sauce:

  1. Combine all of the ingredients.

  2. Serve with steamed crab or prawns.