In a large pot over medium-high heat, add the ground pork, breaking it apart with a spatula as it cooks. Sauté for about 5–7 minutes until the pork is browned and no longer pink. If there’s excess fat, carefully drain it to keep the soup light and flavorful.

To the pot, add the diced yellow onion, minced garlic, and grated ginger. Stir the mixture and sauté for 3-4 minutes until the onion is translucent and you can smell the aromatic flavors filling the air.

Pour in the chicken broth, followed by the soy sauce, sesame oil, and rice vinegar. Stir well to combine and bring the mixture to a gentle boil over medium heat.

Once boiling, add the shredded carrots and thinly sliced cabbage to the pot. Lower the heat to a simmer and cover the pot, cooking for about 15 minutes.

If adding an egg swirl, crack the beaten eggs into a small bowl. Slowly drizzle the eggs into the simmering soup while stirring gently in a circular motion.

Before serving, taste the soup and adjust with salt and pepper as needed. Ladle the hot soup into bowls, garnishing each with the remaining chopped green onions.