In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent—about 5 minutes.

Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.

Stir in the chopped cabbage and sliced carrots. Cook for about 3-4 minutes, allowing the cabbage to wilt slightly.

Pour in the broth and add the soy sauce. Bring it to a simmer and let it cook for about 15-20 minutes, or until the carrots are tender.

Before serving, taste and season with salt and pepper. Optionally, add lime or crushed red pepper for a kick.

Scoop the soup into bowls and garnish with green onions, sesame seeds, or fresh cilantro.