In a medium pot, heat 2 tablespoons of neutral oil over medium heat until shimmering, about 1-2 minutes. Add 1 tablespoon of finely chopped fresh ginger and 2 minced garlic cloves. Cook for 2 minutes, stirring frequently, until fragrant and golden.

Increase the heat to medium-high and add 8 ounces of lean ground beef to the pot. Cook for about 5 minutes, breaking it apart with a spatula until it's evenly browned and sizzling.

Stir in 2 tablespoons of tomato paste, mixing well with the beef and aromatics. Cook for an additional 2 minutes to caramelize the tomato paste.

Pour in 4 cups of low-sodium chicken stock, add 1 teaspoon of sugar, season with salt and 1 teaspoon of ground white pepper, and add 1 tablespoon of white vinegar. Bring to a gentle simmer.

Once simmering, add 8 ounces of enoki mushrooms and the white parts of 2 scallions. Reduce the heat to low and cover, allowing to simmer for about 15 minutes.

After 15 minutes, taste the soup and adjust seasoning if necessary. Ladle into bowls, garnishing with the green parts of the scallions.