Wonton noodle soup recipe

I think I have offically found my favorite blog ever, besides mine I guess. Jaden is the author of Steamy Kitchen which features her own recipes, specializing in modern asian cuisine. I was browsing around her pages and I was just floored. Everything sounded so good and actually feasable for a home cook! This wonton noodle soup looks especially good today since its cold out and all I want is to be cuddled up in bed with a big bowl of hot soup. After you try this soup make sure you go to her website and try all her other recipes!

What you'll need:
1/2 lb ground pork
2 stalk scallion, finely minced
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp cornstarch
1/4 tsp sugar
1 1/2 tsp sesame oil
1/2 pound wonton wrappers, at room temp covered with damp towel
1 tbsp cornstarch+1/4 cup cool water (slurry)
2 quarts chicken broth
8 oz dried wonton noodles (or thin egg noodles)
1/2 lb bok choy, leaves separated and washed well

1. In a large bowl, combine the pork, scallions, soy sauce, rice vinegar, cornstarch, sugar and 1/2 tsp sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle, bring two corners together and press to secure. Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.
2. In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room tempurature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaning 1 cup of resrved broth, then bring back to a boil again. That is when you know your wontons are cooked.
3. keep the heat on the pot on while scooping out the wontons to distribute amongst your serving bowls. Cook the noodles in the pot according to instructions. Add the bok choy to the pot during last minute of cooking noodles, let simmer until cooked through. Ladle soup into bowls and drizzle with a drop of sesame oil.

The only thing I would change here is that I would do a vegetarian wonton filling like I did with my pot stickers.