The present invention relates to a method for producing a rice cake for a sliced rice cake soup. The method comprises the steps of: soaking nonglutinous rice in water, and taking out the nonglutinous rice from the water adding salt having a weight corresponding to 0.8-1.2% of the weight of the nonglutinous rice to the soaked nonglutinous rice, and firstly pulverizing the nonglutinous rice to which the salt is added adding water having a weight corresponding to 8-12% of the nonglutinous rice to the firstly pulverized nonglutinous rice to be mixed and to be secondly pulverized adding the secondly pulverized nonglutinous rice to a steamer to be steamed feeding the steamed nonglutinous rice to a bottle-forming device to be processed into a stick rice cake cutting the stick rice cake to a predetermined length, laminating multiple stick rice cake pieces to be horizontally arranged in multiple layers on each of stick rice cake plates, and firstly drying the same at room temperature for 15-30 hours continuously longitudinally laminating the stick rice cake pieces laminated in multiple layers by turning each of the stick rice cake plates up and down, and secondly drying the same at room temperature for 15-30 hours sealing the secondly dried stick rice cake pieces without allowing air to be fed thereto, and thirdly drying the same at room temperature for 15-30 hours to cause moisture movement between the stick rice cake pieces and canceling sealing of the thirdly dried stick rice cake pieces, and cutting the same by a stick rice cake cutter. According to the present invention, overall sliced rice cake soup rice cakes which are stick rice cakes are uniformly dried. Thus, when sliced rice cake soup rice cakes are dried, the edge thereof can be prevented from being dried to be cracked or burst due to concentration of contractile force.COPYRIGHT KIPO 2017본 발명은 멥쌀을 물에 불린 다음 물로부터 건져내는 단계 상기 불린 멥쌀에 상기 멥쌀 중량의 0.8~1.2%에 해당하는 중량의 소금을 첨가하고, 상기 소금이 첨가된 멥쌀을 1차 분쇄하는 단계 상기 1차 분쇄한 멥쌀에 상기 멥쌀의
