In a large pot, heat over medium-high heat and add the ground pork. Cook for about 5–7 minutes, breaking it apart with a spoon, until it's nicely browned and no longer pink. Drain any excess fat and set the browned pork aside in a bowl.

Return the pot to medium heat and add diced yellow onion, minced garlic, and freshly grated ginger. Sauté for 3–4 minutes until onions become translucent.

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

Introduce the shredded carrots and sliced green cabbage. Reduce the heat to low and let the soup simmer for about 15 minutes.

If using, slowly drizzle beaten eggs into the simmering soup while gently stirring. Cook for an additional minute, ensuring the eggs are cooked through.

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