Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour the KC Masterpiece® sauce and broth over ribs.

Prepare noodles according to package directions.

Cover and cook on high 4-5 hours or until meat is tender but not falling apart.

Strain cooking liquid into a large pot and remove meat to a cutting board. Discard bones and fat, and slice meat into large chunks. Skim any fat from broth and add the meat, celery, carrot and spinach to the pot. Simmer soup for about 10 minutes or medium-low heat, or until vegetables are tender.

To serve, place noodles in warm soup bowls, ladle hot soup over top and garnish with cilantro.