The present invention relates to a liquid soup for cold buckwheat noodles, wherein dry cold buckwheat noodles are boiled and steamed so that moisture is removed therefrom, and the liquid soup is mixed therewith so that fresh and clean tastes are emphasized. 48-52 g of the soup is supplied to and mixed with cold buckwheat noodles boiled and steamed from 95-115 g of dry cold buckwheat noodles. The soup is sealed after being evenly mixed with 21.50-25.00 wt% of fructose, 20.50-21 wt% of red pepper paste, 9.5-10 wt% of refined sugar, 9.5-10 wt% of pear concentrate, 7.5-8.5 wt% of soy sauce TN2, 3.9-4.1 wt% of refined water, 3.9-4.1 wt% of apple vinegar, 3.9-4.1 wt% of red pepper powder, 2.9-3.1 wt% of refined salt, 3-3.1 wt% of apple concentrate, 3-3.1 wt% of onions, 2 wt% of onion concentrate, 1.5 wt% of garlic, 1.2 wt% of apricot concentrate, 0.8 wt% of sesame oil, 0.8 wt% of a red pepper paste browning preventing agent, 0.5 wt% of sesame seeds, 0.5 wt% of disodium 5&prime-ribonucleotide, and 0.1 wt% of oleoresin capsicum.COPYRIGHT KIPO 2015본 발명은 건 냉면을 삶아 익히고 물을 제거한 냉면에 넣고 비벼 취식할 때에 상큼하고 담백한 맛을 강조하도록 하는 비빔 냉면용 액상 스프에 관한 것으로, 그 구성은, 건 냉면 95 - 115g이 삶아 익혀진 면에 스프 48 - 52g을 공급하고 비벼 취식하도록 하는 스프를 조성하되, 그 스프는, 중량%로 과당 21.50 - 25.00, 양지뜰고추장 20.50 - 21, 정백당 9.5 - 10, 배농축액 9.5 - 10, 간장TN2 7.5 - 8.5, 정제수 3.9 - 4.1, 사과식초 3.9 - 4.1, 고춧가루 3.9 - 4.1, 정제염 2.9 - 3.1, 사과농축액 3 - 3.1, 양파 3 - 3.1, 양파농축액 2, 마늘 1.5, 매실농축액 1.2, 참기름 0.8, 고추장갈변방지제 0.8, 참깨 0.5, 5-리보뉴클레오티드이나트륨 0.5, 올레오레진캡시컴 0.1을 골고루 혼합하여 밀봉한 것으로 이루어진다.
