asian noodle soup

there's nothing i love more than asian inspired soups.  i love pho.  love.  i do make a faux pho that i love, but wanted to switch it up a bit.  this is what i came up with and it did not disappoint.  i ate a huge bowl for dinner.  then a few hours later had another bowl b/c i couldn't stop thinking about how yummy it was.  i have zero self control on sundays.  or any day for that matter.  the weather is cooling down some, so it's the perfect time to add soups into your menu.      you need: 1 pkg noodles (i used bean thread noodles, rice would work too!) 1 lb ground chicken 2 green onions, chopped 8 oz sliced mushrooms 14.5 oz canned bean sprouts, drained 3 garlic cloves, pressed 64 oz chicken broth 1 tbsp minced ginger 2 tbsp rice wine vinegar 1 tbsp fish sauce 1 tbsp sesame oil 2 tbsp soy sauce 2 cinnamon sticks 1/2 tsp anise seed   cook your chicken until it's cooked through.  add in all of the other ingredients except the noodles and let it simmer for as long as you want, but at least a half hour.  the longer the better, the broth gets more amazing the longer it cooks.  mine was on the stove almost all day long.  remove your cinnamon sticks. when it's almost done, cook your noodles, place them in a bowl and ladle your broth over it.