• To begin, gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a fork, whisk together 2 large eggs in a small bowl.
• With a knife and cutting board, slice 2 tablespoons sliced green onion and place in a prep bowl for use later. (You may also opt to use dried green onions instead.)
• Slice 1/2 package wonton wrappers into 1-inch strips.

Make the Soup

• Place 3 tablespoons cornstarch in a medium saucepan. Whisk 6 cups chicken stock into the cornstarch, a little at a time until completely combined.
• Cook on medium high heat and stir constantly until slightly thickened. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• Remove the pan from heat. Slowly add the beaten eggs, stirring gently once or twice. Cover with a lid and keep warm for up to 10 minutes.

Make Fried Wonton Strips

• Heat a Dutch oven with enough peanut oil for frying to cover the bottom with 2-3" of oil. Heat to 350℉ on a candy thermometer.
• Carefully, place a handful of wonton strips into the hot oil and cook for 20-30 seconds. It doesn't take long for the strips to cook in the hot oil.
• Remove with a wire strainer when they have turned a golden brown and place on a tray lined with paper towels to soak up the extra oil.
• Place on a small serving plate or bowl.
• To serve, ladle soup into small bowls and garnish with sliced green onion (or dried green onion) if desired. Serve this soup with strips of fried wonton strips. Makes 4-6 servings.