In a large pot, heat a drizzle of sesame oil over medium-high heat. Once hot, add the ground pork and cook for 5 to 7 minutes until browned, breaking it apart with a wooden spoon. Drain any excess fat before proceeding.

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

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

Mix in shredded carrots and sliced green cabbage. Reduce heat to simmer, cover, and let cook for about 15 minutes until cabbage is tender.

If desired, drizzle in beaten eggs while stirring gently to create ribbons. Cook for another 1 to 2 minutes.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped green onions, and add red pepper flakes or Sriracha if desired.