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 large eggs in a small bowl.
With a knife and cutting board, slice green onions and place in a prep bowl for use later. (You may also opt to use dried green onions instead.)
Slice half a package of wonton wraps into 1-inch strips.
Make the Soup
Place cornstarch in a medium saucepan. Whisk the 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 kosher salt and 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 to cover the bottom with 2-3" of oil. Heat to 350 degrees 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.