In a large pot, heat the vegetable oil over medium heat. Add the ground turkey or pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer.
Add the coleslaw mix, soy sauce, rice vinegar, and sesame oil. Stir well and let it simmer for about 5 minutes until the vegetables are tender.
Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
Season with salt and pepper to taste.
Serve hot, garnished with sliced green onions and sesame seeds if desired.