Heat 2 tablespoons of oil in a medium pot over medium heat until shimmering, about 2 minutes. Add 1 tablespoon of freshly grated ginger and 2 smashed garlic cloves, cooking for 2 minutes until fragrant.

Increase the heat to medium-high and add 8 ounces of lean ground beef to the pot. Cook for about 5 minutes, stirring frequently, until browned.

Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes.

Pour in 4 cups of low-sodium chicken stock, 1 teaspoon of sugar, 1 teaspoon of salt, ½ teaspoon of ground white pepper, and 1 tablespoon of white vinegar. Mix well and bring to a gentle simmer.

Add 6 ounces of enoki mushrooms and the whites of 2 scallions to the pot, stirring gently. Let simmer for at least 15 minutes.

Ladle the soup into bowls and garnish with sliced scallion greens. Serve immediately.