Heat the Sesame Oil:
In a large pot, heat 1 tablespoon sesame oil over medium heat. Once hot, add the finely chopped onion. Sauté for 3-4 minutes until the onion softens and becomes translucent.

Add the Aromatics:
Stir in the minced garlic and minced ginger. Cook for 1 minute to release the fragrant oils.

Cook the Ground Pork:
Add 1 pound of ground pork to the pot. Use a spatula to break the meat into smaller pieces as it cooks. Stir for 5-7 minutes until browned and cooked through.

Add Broth and Seasonings:
Pour in 3 cups of chicken broth and 1 cup of water. Stir in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Bring to a simmer.

Incorporate Vegetables:
Add the shredded cabbage, julienned carrot, and sliced mushrooms to the soup. Simmer for 8-10 minutes, until the vegetables soften and the flavors meld.

Add the Eggs:
Slowly pour 2 beaten eggs into the soup in a thin stream while gently stirring. Cook for another 2 minutes until the eggs are fully incorporated.

Season and Serve:
Taste the soup and season with salt and pepper to your preference. Once seasoned, your egg roll soup is ready to serve.