Put broth in a large pot. Cover and bring to a boil over medium-high heat.
NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
Stir in the spinach and basil for the last minute of cooking time.
Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.