1. **Brown the Meat:** Heat 1/2 tablespoon of sesame oil in a large Dutch oven or soup pot over medium-high heat. Add the ground pork (or turkey) and cook, breaking it up with a spoon, until fully browned and no longer pink. Drain excess fat if necessary.

2. **Sauté Aromatics:** Add the diced onion to the pot with the meat and sauté for 3–4 minutes until translucent. Add the minced garlic and fresh ginger, stirring constantly for 1 minute until fragrant (be careful not to burn the garlic).

3. **Build the Broth:** Pour in the chicken broth, soy sauce, and Sriracha (if using). Stir well to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

4. **Add Veggies:** Stir in the bag of coleslaw mix (cabbage and carrots). Reduce the heat to medium-low and simmer for 5–7 minutes. You want the cabbage to be tender but still have a slight bite to it, not mushy.

5. **Finish:** Remove from heat. Stir in the remaining 1/2 tablespoon of sesame oil (adding it at the end preserves the nutty flavor). Taste and adjust salt and pepper if needed.

6. **Serve:** Ladle into bowls and top generously with sliced green onions, sesame seeds, and fried wonton strips for that authentic ‘egg roll’ crunch.