Bhutani Mushroom Soup

Ingredients

 * 1) 1  	 quart  reduced-sodium beef broth (1 big tetra-pac)
 * 2) 1 	tablespoon minced ginger
 * 3) 1 	tablespoon minced garlic
 * 4) 1 	minced shallot
 * 5) 1/2 lb ground meat (your choice)
 * 6) 5 	dried black Mushrooms (soaked in hot water for 30 minutes,de-stemmed and sliced)
 * 7) 1/2 	cup tree ears, soaked and shredded
 * 8) 15-20 	dried lily buds, soaked, trimmed and cut in half
 * 9) 1/2 	cup shredded bamboo shoots
 * 10) 1/2 	cup shredded carrots (pre-shredded from a bag)
 * 11) 4 	ounces cellophane noodles, soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
 * 12) 2 	tablespoons Mushroom soy sauce
 * 13) 1 	tablespoon black vinegar (or more)
 * 14) 1 	tablespoon mirin or sherry wine
 * 15) 1/4 	teaspoon white pepper, ground
 * 16) 1-2 	tablespoon chili oil (the kind with the seeds and bits floating on the bottom-shake it up before using)
 * 17) 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,