In a large pot over medium-high heat, add the ground pork and cook for about 5–7 minutes, breaking it apart with a spoon until browned and fully cooked. Drain any excess fat.

Add the diced yellow onion, minced garlic, and grated ginger to the pot. Sauté for 3–4 minutes until the onions become translucent.

Pour in the chicken broth, soy sauce, sesame oil, and rice vinegar. Stir together and bring to a gentle boil over medium heat.

Once boiling, add in the shredded carrots and thinly sliced green cabbage, stirring well. Reduce heat to a simmer and cook for approximately 15 minutes.

To add a silky texture, slowly drizzle in the beaten eggs while gently stirring the soup for about 1 minute.

Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with reserved chopped green onions.