In a medium pot, heat a splash of oil over medium heat until shimmering. Add minced fresh ginger and sauté for about 2 minutes, stirring frequently until fragrant and slightly golden.

Add ground beef to the pot, breaking it apart with a wooden spoon. Cook for about 5 minutes, stirring occasionally, until the beef is browned and fully cooked through.

Stir in low-sodium soy sauce, a pinch of salt, and ground white pepper. Cook for an additional minute.

Pour in chicken stock, beef stock, and water, stirring well to combine. Increase the heat and bring to a gentle simmer.

Add the sliced onion, matchstick carrots, chopped scallions, and sliced mushrooms. Allow to simmer for at least 15 minutes.

Adjust seasoning if necessary. Ladle into bowls and garnish with fresh cilantro.