In a large pot, heat over medium-high heat and add the ground pork. Cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. Carefully drain any excess fat.

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

Stir in the soy sauce, sesame oil, and rice vinegar, mixing thoroughly. Then pour in the low-sodium chicken broth and bring to a gentle boil.

Once boiling, carefully add the shredded carrots and thinly sliced green cabbage. Stir gently, then reduce the heat to low and simmer uncovered for 15 minutes.

If using beaten eggs, whisk them in a small bowl. Slowly drizzle into the simmering soup while stirring gently. Let cook for one minute.

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