In a large pot, heat over medium-high heat and add the ground pork. Cook for 5–7 minutes, breaking it apart with a wooden spoon until it's nicely browned and cooked through. Season with salt and pepper.

Once the pork is browned, stir in the diced yellow onion, minced garlic, and grated fresh ginger. Sauté for 3–4 minutes until the onions are translucent.

Pour in the soy sauce, sesame oil, and rice vinegar, stirring to combine. Add the chicken broth and bring to a boil.

Introduce the shredded carrots and thinly sliced green cabbage. Reduce heat to medium-low and let it simmer for about 15 minutes, stirring occasionally.

If you'd like, slowly drizzle in the beaten eggs while stirring in a circular motion to create delicate egg ribbons.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnishing with remaining green onions. Add red pepper flakes or sriracha if desired.