Easy Taiwanese Beef Noodle Soup Recipe

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  1. Just some suggestions, don't add too much soy sauce as it will over power the taste of the beef soup, and a perfect Taiwanese beef noodle is not suppose to appear to be so dark in colour. And you missed a most important ingredient for the soup base which is the Taiwanese spicy bean paste, chopped carrots or radish or both. You may wish to pan fried the bean paste with cow fats from beef, carrots, radish and other ingredients like onions, ginger, garlic and some chopped spring onion to elevate the fragrance. Use a ready made beef bones stock as soup base. Aside from that we don't add rice vinegar while cooking the beef soup base, it is only when everything is done and when you would like to have more sour taste then you add vinegar to make it taste sour. And I have to say, the steps of seasoning are incorrect, the correct step should be before adding the soup or water with the seasoning and boil them together and if it doesn't taste salty enough then you can add more soy sauce or salt afterwards but usually not required as the soup will be already taste pretty strong. From your recipe I am sure that it is definitely not going taste like authentic Taiwanese beef noodle. Before serving, top with minced spring onion will greatly enhance the flavor. From an experienced authentic Taiwanese beef noodle cook. Oh, btw total cooking time is about 1 1/2 hour if you want the beef to be chewy, and around 2 hours if you want it to be tender.

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