In a medium pot, heat 2 tablespoons of neutral oil over medium heat until it shimmers, which usually takes about 2 minutes.

Add 2 slices of ginger and 3 smashed garlic cloves to the hot oil, sautéing for 2 minutes until fragrant.

Increase the heat to medium-high and introduce ½ pound of lean ground beef into the pot. Cook for about 5 minutes, breaking it up until browned.

Stir in 1 can (6 ounces) of tomato paste and cook for an additional 2 minutes.

Pour in 6 cups of low-sodium chicken stock along with 2 teaspoons of sugar, 1 teaspoon of salt, ⅛ teaspoon of ground white pepper, and 1 tablespoon of white vinegar.

Once simmering, add 3 packs of enoki mushrooms and the white parts of 2 scallions to the pot. Continue simmering for at least 15 minutes.

After 15 minutes, garnish the soup with the green parts of the scallions and serve warm.