I like using a microplane to very finely grate the ginger (that's easier to do if the ginger is frozen), or making a paste with with the ginger in a food processor. If you make enough at one time you can even use a blender. Just peel the ginger (you don't have to be perfect), cut it into chunks, add just enough water to get almost a baby food consistency and puree. Then you can stir fry it to flavor the oil, add it to soup, add it to anything that you want and use as much as you want but you'll never bite into a chunk, nor will you ever need to fish it out of anything. The ginger paste will last quite a while in the fridge, it can also be frozen. Make the paste with half ginger and half garlic and you've got a great convenient ingredient for all kinds of applications.
EDIT: This question inspired me. I needed a housewarming gift for my new neighbor and landlord. When I freeze ginger/garlic paste for myself I have always just used ice cube trays, but for a gift a little cookie scoop worked great. I just scooped the paste, froze the little rounds on freezer paper, then packed them in Ziplocs.