Ingredients:

• 1 teaspoon olive oil 
• 1 teaspoon crushed ginger 
• 1 teaspoon crushed garlic 
• 1 medium onion, thinly sliced 
• 8 ounces sliced mushrooms 
• 1 pound brisket, trim.med of fat salt and pepper to taste 
• 1 cup thinly sliced carrots 
• 1 package ramen noodles (seasoning discarded) 
• 2 cups baby greens (spinach, kale, chard or bok choy) 
• 2 Tablespoons soy sauce 
• 2 scallions, sliced 
• Sriracha, to taste (optional)

Instructions:

1. Heat oil on 4 Quart Stockpot on the stove. Sauté garlic and ginger until fragrant. Add onion, mushrooms, saute until soft.
2. Season brisket with salt and pepper, then place on top of the vegetables. Add water to cover the brisket. Cover and transfer to Slow Cooker Base. Cook on low for 8-10 hours, or until meat is tender.
3. Remove meat from stockpot, let cool and cut into bite size pieces.
4. Add meat, carrots and ramen noodles to stockpot. Add more water, if needed. Bring to a boil and cook until noodles are done.
5. Stir in greens and soy sauce.
6. Serve and garnish with scallions. Add Sriracha (optional).
7. Enjoy!

By: Jennifer Treadway