Brown the sausage in a large pot, breaking it into bite-size crumbles with a spoon as it cooks. Cook the meat through and look for browned patches that will give the broth more savory depth.

Stir the sesame oil, diced onion, and carrots into the sausage and its drippings, then cook until the vegetables soften. The onion should look translucent, and the carrots should lose their hard bite.

Pour in the chicken broth and add the cabbage, soy sauce or coconut aminos, garlic powder, ginger, salt, and pepper. The cabbage will initially sit high in the pot before settling into the liquid.

Stir from the bottom of the pot to distribute the seasonings and loosen the browned meat bits into the broth. The liquid should surround the sausage and vegetables evenly.

Maintain a gentle simmer for 15 minutes or until the cabbage starts to wilt. Look for softened, slightly translucent leaf edges with some bite remaining in the thicker ribs.

Ladle the soup into bowls and scatter the chopped green onions over each portion. The fresh green tops add a sharp aroma against the warm ginger-sesame broth.