In a large pot over medium-high heat, add the ground pork, breaking it apart with a spatula. Cook for 5–7 minutes, stirring occasionally, until the pork is beautifully browned and fully cooked, then drain any excess fat.

Reduce the heat to medium and toss in the diced yellow onion, minced garlic, and fresh ginger. Sauté for 3-4 minutes until the onions turn translucent.

Add the soy sauce, sesame oil, and rice vinegar before pouring in the low-sodium chicken broth. Stir and bring to a gentle boil.

Once boiling, mix in the shredded carrots and chopped green cabbage. Lower the heat to a simmer and let cook for about 15 minutes.

If desired, slowly drizzle in the beaten eggs while stirring the soup, forming delicate ribbons throughout.

Taste and adjust seasoning with salt and pepper, then ladle into warm bowls and garnish with reserved green onions and optional red pepper flakes or Sriracha.