Heat 1 tablespoon of neutral oil in a medium pot over medium heat until shimmering, about 2 minutes. Add 1 tablespoon of freshly grated ginger and 3 smashed garlic cloves, stirring frequently until fragrant and just golden, around 2 minutes.

Increase the heat to medium-high and add 8 ounces of lean ground beef to the pot. Cook while breaking it up with a wooden spoon until browned and fully cooked, roughly 5 minutes.

Stir in 2 tablespoons of tomato paste, allowing it to cook for an additional 2 minutes.

Pour in 4 cups of low-sodium chicken stock and follow with 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of ground white pepper, and 1 tablespoon of white vinegar. Toss in 8 ounces of fresh enoki mushrooms and the whites of 2 scallions.

Bring the soup to a gentle simmer over medium-high heat, then reduce to medium-low. Allow it to simmer uncovered for at least 15 minutes.

Once the flavors have melded and the mushrooms are tender, remove the pot from heat. Ladle the soup into bowls and garnish with the chopped green tops of the scallions.