Five years later, same recipe, same amazing taste!

Heat the olive oil in a large pot over medium heat.

Add the ground pork and cook until browned, breaking it apart with a spoon.

Add the onion, garlic, and ginger, and sauté until the onion is translucent.

Pour in the chicken broth and bring to a simmer.

Add the shredded cabbage and carrot, and cook until the vegetables are tender.

Stir in the soy sauce and sesame oil, and season with salt and pepper to taste.

Simmer for an additional 5 minutes to let the flavors meld together.

Ladle the soup into bowls and garnish with sliced green onions before serving.

For a bit of spice, add a dash of red pepper flakes or a splash of sriracha. If you prefer chicken over pork, ground chicken works wonderfully in this recipe. For a vegetarian version, substitute the pork with crumbled tofu and use vegetable broth instead of chicken broth. You can also add mushrooms or bell peppers for extra flavor and texture.