Heat the large pot over medium-high heat for about 5-7 minutes. Add the ground pork, breaking it apart with a spatula. Cook until the pork is browned and cooked through, ensuring it reaches an internal temperature of 160°F. Drain any excess fat.

Lower the heat to medium and stir in the diced yellow onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions are translucent and fragrant.

Pour in the chicken broth, soy sauce, sesame oil, and rice vinegar. Stir well and bring the mixture to a gentle boil. Let it simmer for about 2-3 minutes.

Incorporate the shredded carrots and thinly sliced green cabbage, stirring gently. Reduce heat to low and cover, simmering for 15 minutes.

If adding eggs, slowly drizzle in the beaten eggs while stirring gently. The eggs will cook almost instantly, creating ribbons throughout the soup.

Taste and season with salt and pepper. Ladle the soup into bowls, garnishing with chopped green onions. Serve hot.