In a large pot, heat over medium-high heat. Add the ground pork and cook for 5–7 minutes until it’s browned and no longer pink, breaking it apart. Drain any excess fat.

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

Stir in soy sauce, sesame oil, rice vinegar, and chicken broth. Bring to a gentle boil over medium heat to blend flavors.

Once boiling, mix in shredded carrots and sliced green cabbage. Reduce heat to a simmer and cover. Cook for about 15 minutes or until cabbage is tender, adding half of the green onions.

If using, drizzle the beaten eggs slowly into the pot while gently stirring to create silky ribbons. Cook for another minute to allow eggs to set slightly.

Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls, topping with remaining green onions and any optional garnishes.