Bhutani Mushroom Soup

Ingredients

 * 1 quart reduced-sodium beef broth (1 big tetra-pac)
 * 1 tablespoon minced ginger
 * 1 tablespoon minced garlic
 * 1 minced shallot
 * ½ lb ground meat (your choice)
 * 5 dried black mushrooms (soaked in hot water for 30 minutes, de-stemmed and sliced)
 * ½ cup tree ears, soaked and shredded
 * 15-20 dried lily buds, soaked, trimmed and cut in half
 * ½ cup shredded bamboo shoots
 * ½ cup shredded carrots (pre-shredded from a bag)
 * 4 ounces cellophane noodles, soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
 * 2 tablespoons mushroom soy sauce
 * 1 tablespoon black vinegar (or more)
 * 1 tablespoon mirin or sherry wine
 * ¼ teaspoon white pepper, ground
 * 1-2 tablespoon chili oil (the kind with the seeds and bits floating on the bottom-shake it up before using)
 * 1 green onion, chopped (for garnish)

Directions

 * 1) Pour stock into big sauce pan, add ginger,garlic and Shallots. Bring to a boil.
 * 2) Add ground meat and poach until cooked, breaking into chunks as you go.
 * 3) Add everything else and simmer for 5–10 minutes, adding more vinegar or chile oil to taste.
 * 4) The ingredients soak up a lot of the broth so I didn't bother trying to thicken it.
 * 5) Ladle into bowls,sprinkle with green onion,