In a large soup pot, heat over medium-high heat and add the ground pork, breaking it apart with a wooden spoon. Cook for 5–7 minutes until the meat is well-browned and no longer pink. Drain any excess fat from the pot.

Add the diced yellow onion, minced garlic, and grated ginger to the pot with the brown pork. Sauté for about 3–4 minutes until the onions turn translucent and fragrant.

Pour in the soy sauce, sesame oil, and rice vinegar, stirring well to combine. Gradually add the chicken broth and increase the heat to bring the mixture to a gentle boil.

Once boiling, incorporate the shredded carrots and sliced green cabbage into the pot. Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally until the veggies become tender.

If desired, drizzle the beaten eggs into the simmering soup and stir gently in a circular motion for a minute to create ribbon-like strands in the broth.

Taste the soup and adjust the seasonings with salt and pepper as needed. Ladle the hot soup into bowls, garnished with freshly chopped green onions and a dash of Sriracha for heat.