Take out a large measuring cup and measure out the soy sauce into it. Pour the soy sauce into another container and set aside (this is done so if the cup tips over when you're zesting the orange the soy sauce doesn't spill out).

Next, zest the orange. Take out a microplane or other zester. If using a microplane, set it on top of the measuring cup. Zest the orange by rubbing it against the microplane in short swipes, scraping just the vibrant orange skin off into the cup and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.

Once the zest is off, use a sharp knife and cutting board to cut the orange in half or in quarters, depending on how big your juicer is. Juice the orange into the same measuring cup as the zest.

If you're not using ginger paste, you'll also need to use the microplane to grate the ginger into the measuring cup as well. Do this by first cutting off the skin then firmly pressing the piece of ginger onto the microplane and running it back and forth to grate it. At the end you'll be left with a small, stringy piece of ginger which you can just throw away.

Pour the soy sauce back into the cup, then use measuring spoons to measure out the honey, oil, and rice vinegar and add them to the measuring cup as well. Use a small whisk or other utensil to stir everything together, making sure to scrape the bottom as the honey will want to stick there. And that's it!