Begin by heating a tablespoon of oil in a medium pot over medium heat until shimmering, about 1-2 minutes. Add the ginger slices and smashed garlic cloves, cooking for 2 minutes, stirring frequently until fragrant.

Increase the heat to medium-high and add the ½ pound of lean ground beef to the pot. Cook for about 5 minutes, breaking the beef apart with a wooden spoon, until it’s browned and no longer pink.

Stir in one 6-ounce can of tomato paste into the pot, mixing thoroughly. Cook the paste for an additional 2 minutes, allowing it to caramelize slightly.

Carefully add 6 cups of low-sodium chicken stock, followed by 2 teaspoons of sugar, 1 teaspoon of salt, and ⅛ teaspoon of ground white pepper. Stir well to combine, then add in the enoki mushrooms and whites of two scallions. Bring to a gentle boil, then reduce to a simmer for 15 minutes.

Once simmered, taste and adjust seasoning if necessary. Ladle the soup into bowls, garnishing generously with the green parts of the scallions.