Beef Brisket Noodle Soup

First, prepare a spice bag by combining all the spice ingredients. If you do not have a spice bag, you can use a cheesecloth and tie it using butcher's twine.
Heat oil in a large pot over medium heat until it shimmers. Add one-third of the beef, sear for one minute until browned, then remove to a bowl. Repeat with the remaining beef in two batches.
Return the remaining seared beef to the pot. Add the water, ginger, garlic, scallions, onion halves, the spice bag, and all the sauce ingredients. Bring to a boil, then reduce the heat to low and simmer for 1 hour and 15 minutes.
When an hour and 15 minutes have passed, add the carrot and daikon and simmer for another 45 minutes until the vegetables are tender.
Remove the spice bag, scallions, ginger, garlic, and onion halves from the soup. Boil your choice of noodles, then serve with the soup. I like to add freshly chopped cilantro and chili oil to mine.