Heat oil in a large pot over medium heat. Add crushed ginger and minced garlic; sauté for about 2 minutes until fragrant.

Raise the temperature to medium-high and add the lean ground beef. Cook until browned, about 5 minutes.

Stir in the tomato paste, cooking for an additional 2 minutes to develop flavor.

Pour in the low-sodium chicken stock and add sugar, salt, ground white pepper, white vinegar, and enoki mushrooms along with chopped scallion whites.

Bring to a gentle simmer and cook for at least 15 minutes, allowing flavors to meld.

Just before serving, sprinkle the sliced scallion greens over the soup for freshness.