Egg Drop Soup

YIELD: 20 servings

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

  1. In a large saucepot or kettle, heat oil. Saute onions until translucent, approximately 3 to 5 minutes. Add 1st a

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