Ginger Chicken, Shiitake, and Scallion Soup

Rapid boiling gives the chicken broth aromatic substances, which makes a fragrant broth. Chicken breast with careful cooking turns out juicy and tender.
Cut the white parts of the green onion into 1/2-inch-thick slices; leave the green parts out. Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the white parts of the spring onions and 2 ounces of chopped mushrooms to the pan; cook for 3 minutes or until they are lightly browned, stirring occasionally. Add broth, garlic, anise and ginger; bring to a boil. Simmer for 5 minutes. Add the chicken to the skillet; reduce the heat and simmer for 5 to 6 minutes or until the chicken is tender.Prepare the noodles according to the directions on the package; strain. Cut the remaining green onions into 2-inch-thick slices. Add the remaining 2 ounces of mushrooms, cooked noodles, green onion slices, and salt and pepper to the soup. Divide the soup evenly into 4 plates.