In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
Add the shredded cabbage and minced garlic to the simmering broth. Cook for about 5-7 minutes until the cabbage is tender but still slightly crisp.
While the cabbage is cooking, crack the eggs into a small bowl and beat them lightly with a fork.
Once the cabbage is tender, reduce the heat to low and slowly pour the beaten eggs into the soup in a steady stream, stirring gently with a fork or chopsticks to create egg ribbons.
Stir in the sliced green onions, soy sauce or tamari, and sesame oil. Season with salt and pepper to taste.
Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
Taste and adjust seasoning if necessary. If you like your soup spicy, you can add red pepper flakes at this point.
Serve hot, garnished with additional sliced green onions if desired.
