In a large pot, heat the stove over medium-high and add the ground pork. Cook for 5–7 minutes, stirring frequently, until browned and no longer pink. Carefully drain any excess fat.

Lower the heat slightly and add diced yellow onion, minced garlic, and grated ginger to the pot. Sauté for 3–4 minutes until the onions become translucent and fragrant.

Pour in the soy sauce, sesame oil, rice vinegar, and low-sodium chicken broth. Stir well to combine and bring to a gentle boil over medium-high heat.

Once at a simmer, add the shredded carrots and thinly sliced green cabbage to the pot. Stir and reduce the heat to medium-low, letting it all simmer for about 15 minutes.

While the soup is simmering, beat the eggs until smooth. Slowly drizzle the beaten eggs into the soup while stirring gently.

Taste the soup and season with salt and pepper. Ladle into bowls and top with chopped green onions and red pepper flakes or Sriracha if desired.