In a large pot over medium heat, add the ground pork. Cook for about 5–7 minutes, breaking it up with a spatula until it's browned and no longer pink. Drain excess fat if needed.

In the same pot, add a touch of sesame oil over medium heat. Toss in the chopped onion, diced carrot, minced garlic, and freshly grated ginger, sautéing for 3–4 minutes until the onion is translucent.

Stir in a drizzle of sesame oil, then add the shredded cabbage to the pot. Cook for an additional 3–4 minutes until the cabbage wilts but retains some crunch.

Pour in the chicken broth along with soy sauce, bringing the mixture to a gentle simmer. Heat up for 2–3 minutes until small bubbles form on the surface.

Reduce the heat slightly and allow the soup to simmer for about 10 minutes, keeping an eye on it.

Before serving, taste and adjust with freshly cracked pepper. Ladle the soup into bowls, garnishing with sliced green onions or sesame seeds if desired.