In a large pot, heat over medium-high heat and add ground pork. Brown the meat for 5–7 minutes, stirring frequently until fully cooked. Drain any excess fat.

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

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

Once boiling, add shredded carrots and thinly sliced cabbage. Reduce the heat and simmer for about 15 minutes, stirring occasionally until cabbage is tender.

If using eggs, gradually drizzle in beaten eggs while stirring gently to create delicate ribbons.

Taste the soup and adjust with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped green onions.