In a large pot, heat over medium-high heat, then add ground pork and soy sauce. Cook for 5-6 minutes until browned, then remove and set aside.

In the same pot, drizzle olive oil and heat until shimmering. Add diced onion and carrot, sauté for about 5 minutes until onion is translucent.

Add minced garlic and grated ginger; cook for an additional 30 seconds, stirring continuously.

Fold in chopped cabbage, chicken stock, and remaining soy sauce. Stir and bring to a gentle simmer.

Return ground pork to the pot and let simmer for 15 minutes.

When cabbage is tender, stir in rice wine vinegar and sesame oil. Adjust seasoning with salt and pepper as needed.

Ladle soup into bowls and garnish with sesame seeds, green onions, wonton strips, or sriracha sauce.