In a large soup pot over medium-high heat, add the ground pork. Cook for 5–7 minutes, breaking it apart with a spatula, until it is browned and fully cooked. Season with salt and pepper to taste. If there’s excess fat, carefully drain it.

Lower the heat slightly and add the diced yellow onion. Sauté together with minced garlic and grated ginger for about 3–4 minutes, until the mixture is fragrant and onion is translucent.

Pour in the soy sauce, sesame oil, and rice vinegar, stirring well to combine. Add the low-sodium chicken broth and increase the heat to bring to a gentle boil.

Stir in the shredded carrots and thinly sliced cabbage, mixing thoroughly. Reduce the heat to a simmer and let cook for 15 minutes, allowing vegetables to soften. Add half of the chopped green onions.

If adding eggs, beat them in a bowl and slowly drizzle into the soup while stirring. Allow to cook for another minute.

Taste the soup and adjust seasoning with salt and pepper as desired. Serve in bowls, garnishing with remaining green onions. For extra kick, add red pepper flakes or sriracha.