Bhutani Mushroom Soup

Ingredients

• reduced-sodium beef broth (1 big tetra-pac)
  1 quart
• minced ginger
  1 tablespoon
• minced garlic
  1 tablespoon
• minced shallot
  1 unit
• ground meat (your choice)
  ½ lb
• dried black mushrooms (soaked in hot water for 30 minutes

  de-stemmed and sliced)
  5 unit
• tree ears

  soaked and shredded
  ½ cup
• dried lily buds

  soaked, trimmed and cut in half
  15-20 unit
• shredded bamboo shoots
  ½ cup
• shredded carrots (pre-shredded from a bag)
  ½ cup
• cellophane noodles

  soaked, drained and cut into 2-inch lengths. (2 pouches, each pouch is twinky-size)
  4 ounces
• mushroom soy sauce
  2 tablespoons
• black vinegar (or more)
  1 tablespoon
• mirin or sherry wine
  1 tablespoon
• white pepper

  ground
  ¼ teaspoon
• chili oil (the kind with the seeds and bits floating on the bottom-shake it up before using)
  1-2 tablespoon
• green onion

  chopped (for garnish)
  1 unit