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,