In a large pot, heat 2 tablespoons of the oil. Add cumin seed.
After they start to change color and become fragrant, add onion, ginger and garlic.
Saute until softened. Remove from pot.
Add the rest of the oil. Add meat pieces and fry until browned.
Add 6 cups of the water, Szechuan pepper and turmeric. Bring to a boil.
Reduce to a simmer and cook on medium-low heat for 2 hours.
Add carrot, daikon and bok choy along with 2 cups of water.
Bring back up to a boil. Cook for another 15 minutes.
Add another 4 cups of water and noodles. Cook for another 5 minutes.
Add cilantro and salt, to taste.
Stir to combine and cook for another minute.
Garnish with scallion greens.