In a large pot, heat over medium-high heat and add the ground pork. Cook for about 5–7 minutes, stirring frequently until the meat is browned and no longer pink. Drain any excess fat.

Add the diced yellow onion, minced garlic, and grated ginger to the pot with the browned pork. Sauté for 3–4 minutes until the onions are translucent and aromatic.

Stir in the soy sauce, sesame oil, and rice vinegar, combining well with the pork and aromatics. Pour in the chicken broth and bring the mixture to a gentle boil.

Once the broth is bubbling, add the shredded carrots and thinly sliced green cabbage. Reduce heat and let the soup simmer for about 15 minutes.

If you’re adding eggs, slowly drizzle in the beaten eggs while gently stirring the soup in a circular motion.

Taste the soup and adjust seasoning with salt and pepper. Serve topped with remaining chopped green onions.