In a large soup pot, heat over medium-high heat and add ground pork. Cook for 5-7 minutes, breaking it apart until browned. Season with salt and pepper. Drain excess fat if necessary.

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

Pour in soy sauce, sesame oil, and rice vinegar, stirring to combine. Add chicken broth and bring to a gentle boil. Lower heat and simmer for about 5 minutes.

Incorporate shredded carrots and thinly sliced green cabbage. Simmer on medium-low for 15 minutes, stirring occasionally. Add half of the chopped green onions.

For optional richness, drizzle beaten eggs into the soup while stirring. Allow eggs to form ribbons for about 1 minute.

Taste and adjust seasoning with more salt and pepper. Ladle soup into bowls and garnish with remaining green onions. Serve with red pepper flakes or sriracha if desired.