Brown the beef: Heat a large soup pot over medium-high heat. Add ground beef and cook 5–7 minutes, breaking it up, until browned. Season lightly with salt and pepper. Drain excess fat if needed.

Sauté aromatics: Add diced onion, garlic, and grated ginger. Cook 3–4 minutes until onions soften and fragrant.

Build the base: Stir in soy sauce, sesame oil, and rice vinegar. Pour in chicken broth and bring to a gentle boil.

Simmer veggies: Add carrots and cabbage. Reduce heat to medium-low and simmer about 15 minutes, until tender but still slightly crisp. Stir in half the green onions.

Optional egg-drop: While stirring the soup in a gentle circle, slowly drizzle in beaten eggs. Let ribbons form and cook immediately (about 30–60 seconds).

Serve: Taste and adjust seasoning. Ladle into bowls and top with remaining green onions. Add sriracha or red pepper flakes if desired