In a large pot over medium-high heat, add the ground pork and cook for 5-7 minutes, breaking it up until nicely browned.

Add the diced yellow onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent and fragrant.

Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring to a gentle boil.

Once boiling, add the shredded carrots and sliced green cabbage. Reduce heat to medium-low and simmer for 15 minutes.

Slowly drizzle in the beaten eggs while stirring the soup gently to create silky ribbons.

Taste and season with salt and pepper. Serve hot, garnished with chopped green onions and optional red pepper flakes or Sriracha.