Step 1

In a large pot over medium high heat, heat the olive oil.

Step 2

Add the onion and the carrots to the hot olive oil and cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.

Step 3

Add the ground pork to the onion mixture and cook, while crumbling the meat, until the pork is no longer pink, about 5-7 minutes.

Step 4

Add the ginger and the garlic to the ground pork mixture and cook, stirring frequently, until fragrant, about 1-2 minutes.

Step 5

Add the chicken stock, 1 tablespoon of the soy sauce, the hoisin sauce, and 1 tablespoon of the sriracha to the ground pork mixture and stir to combine.

Step 6

Add the cabbage and the red cabbage to the ground pork mixture and stir to combine.

Step 7

Bring the soup mixture to a boil.

Step 8

Reduce the heat to medium low and simmer, until the carrots and the cabbage are tender, about 15 minutes.

Step 9

Add the sesame oil to the soup and stir to combine.

Step 10

Taste the soup for seasoning and add the salt and the extra soy sauce, as needed.

Step 11

Serve the soup in bowls sprinkled with the sesame seeds, the green onions, and the extra sriracha.