In a large soup pot over medium-high heat, add the ground pork, breaking it up as it cooks. Sauté for 5–7 minutes until it’s browned and no longer pink, seasoning with salt and pepper to taste. If there's excess fat, carefully drain it.

Once the pork is browned, toss in the diced yellow onion, minced garlic, and grated ginger. Sauté for about 3–4 minutes until the onions turn translucent and fragrant.

Stir in the soy sauce, sesame oil, and rice vinegar, allowing them to meld together for a minute. Carefully pour in the chicken broth, bringing everything to a gentle boil.

Once boiling, add the shredded carrots and thinly sliced green cabbage. Reduce the heat to medium-low and let the soup simmer for about 15 minutes until the vegetables are tender but still vibrant. Incorporate half of the chopped green onions.

For an extra touch, beat the eggs in a bowl and, while stirring the simmering soup gently, slowly drizzle the eggs in to create ribbons of egg throughout the soup.

Taste the soup and adjust the seasoning with more salt and pepper if necessary. Serve hot, garnished with the remaining green onions and a dash of sriracha or red pepper flakes if desired.