In a large soup pot over medium-high heat, add the ground pork and season with salt and pepper. Cook for about 5–7 minutes, breaking it apart until nicely browned.

Stir in the diced onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until the onion is translucent and fragrant.

Pour in the soy sauce, sesame oil, and rice vinegar, mixing well. Then, add the chicken broth and bring to a gentle boil.

Once boiling, incorporate the shredded carrots and sliced green cabbage. Reduce heat to simmer and cook for 15 minutes until tender.

If using beaten eggs, drizzle them into the soup while stirring gently to create egg ribbons.

Adjust seasonings and ladle the soup into bowls, garnishing with remaining green onions. Add Sriracha for extra heat if desired.