In a large pot, heat a drizzle of sesame oil over medium-high heat and add the ground pork. Cook for 5-7 minutes, stirring occasionally until browned and cooked through. Season generously with salt and pepper, and if needed, drain any excess fat.

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

Next, add soy sauce and rice vinegar, followed by the chicken broth. Increase the heat to bring to a gentle boil, stirring occasionally. This should take around 5 minutes.

Once boiling, reduce the heat to medium-low and stir in the shredded carrots and sliced green cabbage. Allow to simmer for about 15 minutes, or until the vegetables are tender.

If adding beaten eggs, slowly drizzle them into the soup while gently stirring. Cook for an additional 2-3 minutes until the eggs are fully incorporated.

Taste the soup and adjust seasoning with salt and pepper as necessary. Ladle into bowls and garnish with chopped green onions. Add red pepper flakes or Sriracha if desired.