In a large soup pot, heat over medium-high heat, then add the ground pork. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and no longer pink. If there’s excess fat, carefully drain it from the pot to keep the soup from being greasy.

Stir in the diced yellow onion, minced garlic, and grated ginger into the pot. Sauté this aromatic mixture for about 3-4 minutes, or until the onions are translucent and soft.

Pour in the soy sauce, sesame oil, rice vinegar, and chicken broth into the pot. Stir well to combine all the ingredients, then bring the mixture to a gentle boil.

Introduce the shredded carrots and sliced green cabbage into the pot, stirring to incorporate them into the broth. Reduce the heat to a simmer and cook for about 15 minutes, or until the cabbage is tender but still has a slight crunch.

If you're choosing to include the beaten eggs, slowly drizzle them into the simmering soup while stirring in a circular motion.

Taste your soup and adjust the seasoning with salt, pepper, or extra soy sauce as desired. Ladle the soup into bowls. Top each serving with the remaining chopped green onions and optional sriracha or red pepper flakes.