In a large pot, heat a drizzle of sesame oil over medium heat. Add the ground pork and cook for about 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Drain any excess fat.

Add the chopped onion, diced carrots, minced garlic, and freshly grated ginger into the pot with the pork. Sauté for approximately 3–4 minutes until the vegetables are tender and fragrant.

Pour in the chicken broth, chopped cabbage, and soy sauce, stirring to combine. Incorporate an additional splash of sesame oil and let the mixture come to a gentle boil.

Once boiling, reduce the heat to low and allow the soup to gently simmer for about 10 minutes until the cabbage is tender but retains its crunch.

Ladle the hot soup into bowls, ensuring a good mix of pork and vegetables in each serving. Finish with a sprinkle of sliced green onions for garnish.