In a large pot, heat the vegetable oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Stir in the shredded carrots, chopped cabbage, green onions, garlic, and ginger. Cook for an additional 3-4 minutes until the vegetables are slightly softened.

Pour in the chicken broth, soy sauce, sesame oil, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons. Allow the soup to simmer for another 2-3 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.