In a large pot, heat a splash of sesame oil over medium-high heat. Add the ground pork and cook for 5–7 minutes, breaking it apart with a spatula, until it's browned and no longer pink. Drain 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 and fragrant.

Pour in the low sodium chicken broth, soy sauce, and rice vinegar. Stir to combine, bringing to a gentle boil over medium-high heat.

Reduce heat to medium and stir in the shredded carrots and thinly sliced cabbage. Allow to simmer for about 15 minutes.

For an added creamy texture, slowly drizzle in the beaten eggs while gently stirring. This optional step adds richness.

Taste the soup and season with salt and pepper as needed. Serve in bowls topped with reserved chopped green onions and a sprinkle of red pepper flakes or Sriracha if desired.