Finely dice carrots, celery, onion, and garlic.
In a large pot, heat a small amount of olive oil and cook the carrots, celery, and onion until tender.
Add mushrooms and cook until soft and brown.
Add the garlic and ginger, and cook until fragrant (about 1-2 minutes).
Add broths, Sriracha, soy sauce, and bring to simmer.
Simmer together for 45-60 minutes.
Strain off 4 cups broth into a small pot to use for cooking your noodles.
Cook noodles until tender and transfer to bowls. Reserve the broth.
Pour the noodle broth into the bowls and add cooked vegetables and broth to your noodles.
Heat your leftover slices of brisket and place in your bowl add the egg and cilantro and enjoy!