Step 1: Prepare the Protein

In a small bowl, combine ground pork (or chicken) with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Stir until the meat is evenly coated. This helps keep the protein moist and tender while it cooks.

Step 2: Cook the Protein

Heat a small amount of oil in a large pot over medium heat. Once the oil is hot, add the marinated ground meat. Break the meat apart with a spoon and cook until browned and fully cooked through. Remove the cooked meat from the pot and set it aside.

Step 3: Sauté the Aromatics

In the same pot, add a bit more oil if needed. Sauté the minced garlic and freshly grated ginger until they become fragrant (about 1 minute). Be careful not to burn them.

Step 4: Add the Broth and Seasonings

Pour in the chicken broth and water. Stir in soy sauce, rice vinegar, and sesame oil. If you like a bit of spice, add red pepper flakes. Bring the broth to a gentle simmer.

Step 5: Add the Vegetables

Add the napa cabbage, shiitake mushrooms, and julienned carrots to the pot. Stir everything together, and let it simmer for about 5-7 minutes, until the vegetables are tender yet still have a bit of crunch.

Step 6: Add the Protein Back to the Pot

Return the cooked ground meat to the pot and stir to combine with the vegetables. Allow the soup to simmer for another 2-3 minutes so everything is heated through.

Step 7: Stir in the Bean Sprouts and Green Onions

Add the bean sprouts and chopped green onions to the soup. Stir gently and cook for another 2 minutes to allow them to soften slightly.

Step 8: Taste and Adjust Seasoning

Taste the soup and adjust the seasoning if needed. Add more soy sauce for saltiness or more red pepper flakes for spice. This is the time to tailor the soup to your preferred taste.

Step 9: Serve and Garnish

Ladle the soup into bowls. Garnish with fresh cilantro, extra green onions, and a sprinkle of sesame seeds. Serve immediately and enjoy!