12 oz. onions, 1/4" dice 2 Tbsps. olive oil/vegetable oil blend 6 qts. water 8 oz. chicken base 1 cup, 8 Tbsps. cornstarch 1 cup, 8 Tbsps. water 1 tsp. ground ginger 1/4 tsp. white ground pepper 10 large eggs, whipped 12 oz. napa cabbage, shredded 3 oz. scallions, sliced thinly 1 lb. wonton wrappers
In a large saucepot or kettle, heat oil. Saute onions until translucent, approximately 3 to 5 minutes. Add 1st amount of water, chicken base, ginger and white pepper and bring to a boil.
In a separate bowl, combine cornstarch and 2nd amount of water, add slurry to boiling soup and mix until thickened. Pour eggs through a colander into soup and stir to create strands for soup. Remove from heat and add cabbage and scallions. Hold at 140°F or above for service.
Cut wonton wrappers into 1/4" strips and fry in 300°F oil until light golden brown. Drain well and use for garnish. Recipe from Sodexho Corporate Services.