In a large pot over medium-high heat, add the ground pork, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until browned and no longer pink. Season with salt and pepper.

Stir in the diced yellow onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until translucent and fragrant.

Pour in the soy sauce, sesame oil, and rice vinegar, mixing well. Add the chicken broth and bring to a gentle boil.

Stir in the shredded carrots and thinly sliced cabbage. Reduce heat to medium-low and simmer for 15 minutes, or until vegetables are tender, incorporating half of the chopped green onions.

Slowly drizzle in the beaten eggs while stirring in a circular motion to create ribbons. Cook for about 1 minute until set.

Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnishing with remaining green onions.