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Ingredients:
1/2 lb Egg noodle
2 oz Pork (fat free)
1/4 c Chopped scallions (green onions)
1 Egg yolk
2 tsps Teriyaki sauce
1/2 tsp Cornstarch
1/4 tsp Ground ginger
20 Wonton wrappers (3 x 3-inch squares)
3 c Water
3 c Chicken broth
1 c Shredded spinach
1/4 c Mushrooms (thinly sliced)
2 tbsps Soy sauce

Preparation:
1.  Using a blender, combine pork, scallions, teriyaki sauce, cornstarch and ginger, and blend well.  Spoon approx. half a teaspoon of pork mixture onto center of a wonton wrapper.  Moisten the edges of wrappers with egg yolk and fold wrappers in half, triangle-fashion fully enclosing the filling.  Press edges together to seal.   Moisten the base corners of each triangle and bring them together, overlapping corners, and press to seal.

2. Repeat this process to make 20 wontons. ; Cover and refrigerate until ready to use.

3.  Add wontons to boiling water and cook over medium heat for 5 minutes or until after wonton rise to the surface for 1 minute.  Remove wontons to plate and set aside.  Cook the egg noodle per cooking directions on the package.  Drain and set aside.

4. In 1-quart saucepan combine 3 cups water and chicken broth.  Bring to boil; add spinach and mushrooms, soy sauce and cook for 1 minute.  Put 5 wontons and equal amount of egg noodle in each bowl, add hot soup mixture to bowl and serve.