1. In a large pot, heat the sesame oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
2. Add the minced garlic, grated ginger, and diced onion to the pot. Sauté for 2-3 minutes until fragrant and the onions are translucent.
3. Pour in the chicken broth, water, soy sauce, rice vinegar, and sriracha. Stir to combine and bring the mixture to a gentle boil.
4. Reduce the heat to a simmer and add the shredded cabbage and julienned carrots. Cook for another 10 minutes, allowing the vegetables to soften.
5. Stir in the sliced green onions and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
6. Ladle the soup into bowls and garnish with crispy wonton strips for that authentic egg roll crunch.

One tip from my kitchen to yours: Always taste as you go, just like my abuela taught me. It’s the best way to ensure every dish is perfectly seasoned!