In a medium size bowl, mix the stock, honey, and cooking sherry. Slowly cream into this mixture the miso, stirring until well blended.
In a saucepan, sauté the minced ginger in olive oil until fragrant. Add the miso mixture to the sautéed ginger, turn off the heat, and stir until the mixture reaches the consistency of a thick sauce. Allow to cool, then use with deep-fried tofu, tempura, fish, poultry, or fresh vegetables.