The present invention relates to a method for manufacturing a non-pressure type, nutrient whole soybean curd wherein a whole soybean curd is produced from a soybean powder by pulverizing soybeans ultrafine to 600 to 800 mesh by using an air current pulverizing apparatus, in the production process, in order to supplement nutrients deficient or lacking in soybeans, garlic, ginger, Chinese chive, and ginseng, which are pulverized ultrafine to 600 to 800 mesh, and an eggshell powder or a clam powder, which is pulverized to 1000 mesh, are mixed with 2 to 3% of a soybean powder, subsequently, nutrients deficient in soybeans can be supplemented and a non-pressure type nutrient whole soybean curd is manufactured. The invention provides two methods for manufacturing a whole soybean curd: a first method for manufacturing a non-pressure type warm soybean curd； and a second method for manufacturing a non-pressure type cool soybean curd. Above all, as a process commonly applied to the first and second method, 3.3 kg of soybean flour, 10 g of garlic powder, 10 g of ginger powder, 10 g of Chinese chive powder, 10 g of ginseng powder, 10 g of clam powder (eggshell powder) and 13 L of water are mixed and stirred at a high speed of 2,800-3000 rpm for 6 minutes, a steam generated by a high-temperature steam generator is directly sprayed to a soybean milk and heated for 10 minutes to a temperature of about 100°；C and steamed for 3 minutes. Thereafter, according to the first method, a coagulant is mixed, first, with transglutaminase, which is cooled to a temperature of 60°；C, and then, mixed with GDL and magnesium chloride, the coagulant is injected to the soybean milk and hardened in a mold frame so as to produce a whole soybean curd. In the second method, a coagulant is mixed with transglutaminase, which is cooled to a temperature of 10°；C, and then mixed with GDL and magnesium chloride, the coagulant is injected to the soybean milk, the soybean milk is filled in a soybean cu
