Asian Soup with Rice Sticks

A week long craving for Asian soup had me running to the Asian market today ....Also grabbed myself a fresh dungeness crab for tomorrow's dinner.....wait til you see how yummy! It's my favorite crab ever!
Anyway,
Make ahead...rice stick noodles. Don't over cook or they'll be mushy. I like to just soak in hot water to soften. You can also use japanese soba noodles if you want.

2 chicken breasts thinly sliced...marinade in clove of minced garlic, and sesame oil and dash of salt. set aside.
Broth:
8 cups chicken broth
4 tbsp soy sauce
1 tbsp fresh grated ginger
1 clove minced garlic
1 tsp sesame oil
1 tbsp veg oil
Saute ginger and garlic in tbsp of veg oil...add broth and soy sauce. Bring to a boil and add chicken and then add veggies in order of longest cooking time to shortest and then turn down to a simmer...
You can add any of your favorite veggies but I added:
1 c Thin sliced onion
1 c Tthin sliced carrots
1 c Chopped broccoli
6 Bunches baby bok choy sliced
1 c Shredded cabbage
1 c Sliced mushrooms
Once its cooked to your desired softness...Put noodles in bowl add soup and top with:
Diced scallions
handful of thai basil