In a large pot or Dutch oven over medium-high heat, add the ground pork and cook until browned and crumbly, about 5–7 minutes. Drain excess fat.

Reduce heat to medium and add diced yellow onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until translucent.

Stir in soy sauce, sesame oil, and rice vinegar, then pour in the chicken broth and bring to a gentle boil.

Once boiling, add shredded carrots and sliced green cabbage. Reduce heat to a simmer for about 15 minutes, then mix in half of the chopped green onions.

For a creamy touch, drizzle beaten eggs into the simmering soup while gently stirring. Cook for an additional minute.

Taste and adjust seasoning with salt and pepper. Serve in bowls and garnish with reserved green onions.