In a large pot, heat over medium-high heat and add the ground pork. Sauté for 5-7 minutes until fully cooked and no longer pink, breaking apart with a spatula. Season with salt and pepper, then drain excess fat.

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

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

Stir in shredded carrots and thinly sliced green cabbage. Reduce heat and let simmer for about 15 minutes until vegetables are tender.

If using, slowly drizzle in the beaten eggs while gently stirring to create ribbons of egg when they set, about 1-2 minutes.

Taste and adjust seasoning with salt and pepper if needed. Ladle soup into bowls, garnishing with chopped green onions.