In a large pot, heat over medium-high heat and add the ground pork. Brown the meat for 5-7 minutes until no longer pink. Drain excess fat.

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

Stir in the soy sauce, sesame oil, and rice vinegar, then add 6 cups of chicken broth and bring to a gentle boil.

Once boiling, add the shredded carrots and green cabbage. Reduce heat and let it simmer for 15 minutes, stirring occasionally.

If using beaten eggs, slowly drizzle them into the simmering soup while stirring gently. Cook for about 1 minute.

Taste the soup and adjust seasoning with salt and pepper. Serve hot, garnished with reserved green onions and optional red pepper flakes or Sriracha.