In a large pot over medium-high heat, add the ground pork and cook for 5–7 minutes, breaking it apart with a spatula. Wait until browned and no longer pink, then drain excess fat.

Lower heat to medium, add diced onion, minced garlic, and grated ginger. Sauté for about 3–4 minutes until onion is translucent and fragrant.

Pour in soy sauce and sesame oil while stirring to combine. Add low-sodium chicken broth, bringing the mixture to a gentle boil. Reduce heat slightly and let simmer for a couple of minutes.

Stir in shredded carrots and thinly sliced cabbage. Reduce heat to low and let the soup simmer for about 15 minutes.

If adding beaten eggs, slowly drizzle them into the soup while stirring gently to create soft strands.

Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with remaining chopped green onions before serving.