In a large pot over medium-high heat, add the ground pork and cook for 5–7 minutes until browned and fully cooked, breaking it apart with a spoon. Once browned, carefully drain any excess fat.

Lower heat to medium and add the diced yellow onion, minced garlic, and grated ginger to the pot. Sauté for 3–4 minutes until the onions become translucent.

Stir in the soy sauce, sesame oil, and rice vinegar, then add 6 cups of low-sodium chicken broth. Bring the mixture to a gentle boil.

Once boiling, add the shredded carrots and thinly sliced green cabbage. Reduce heat to a simmer and cook for about 15 minutes.

If desired, slowly drizzle in the beaten eggs while stirring gently to create silky ribbons in the soup.

Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped green onions.