In a large pot over medium-high heat, add the ground pork and cook for 5-7 minutes until browned and fully cooked. Drain excess fat.

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

Pour in the soy sauce and sesame oil, stirring to combine. Add the low-sodium chicken broth and bring to a gentle boil.

Stir in the shredded carrots and thinly sliced green cabbage. Reduce heat and simmer for an additional 15 minutes.

Slowly drizzle the beaten eggs into the soup while stirring gently. Allow to cook for a minute longer.

Taste and adjust salt and pepper. Serve the soup garnished with remaining chopped green onions and optional red pepper flakes or Sriracha.