Brown the pork. Warm a large soup pot over medium-high heat. Add the ground pork and break it into pieces with a wooden spoon. Cook until the meat is nicely browned and no longer pink, about 5–7 minutes. Season lightly with salt and pepper and drain any excess fat if the pan looks greasy.
Tip: Browning well adds savory depth to the broth.

Sauté the aromatics. Lower the heat to medium. Stir in the diced onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onion softens and the garlic and ginger release their aroma — roughly 3–4 minutes.

Make the broth. Mix in the soy sauce, sesame oil, and rice vinegar, then pour in the chicken stock. Bring the pot to a gentle boil, scraping up any browned bits from the bottom — those bits are flavor gold.

Add the veg. Toss in the shredded carrots and sliced cabbage. Reduce heat to a simmer and cook for about 12–15 minutes, until the vegetables are tender but still have a slight bite. Stir in half the chopped green onions near the end so they lightly soften in the hot liquid.

(Optional) Create egg ribbons. If you want egg-drop style ribbons, lower the heat to a gentle simmer. Slowly stream the beaten eggs into the pot while stirring in a steady circular motion; the eggs will set into thin, silky strands instantly.

Finish and serve. Taste and adjust seasonings with salt, pepper, or an extra splash of soy sauce. Ladle into bowls and scatter the remaining green onions on top. For heat, offer sriracha or a pinch of red pepper flakes at the table.