More particularly, the present invention relates to a method of making Soybean Soup with soybean soup containing Poly-gamma-glutamic acid. To this end, the present invention relates to a method for producing soybean soup using soybeans, wherein soybeans, which have been well cleaned of foreign substances such as dust and soil adhering to the surface of soybeans, are immersed in deep seawater so that the minerals contained in deep seawater A step of baking the so-called soybeans so as to infiltrate into the tissue of the soybeans, a step of peeling the so-called bean husks and then boiling them to make boiled soybeans, and a step of adding soybean peanuts, almonds, Pistachio nut, Macadamia nut, Cashew nut, pine nut, hazelnut, walnut, sunflower seed, pumpkin seeds, sesame seeds or perilla, salt in the range of 0.6-1.0 wt% The microorganism strains that produce Poly-γ-glutamic acid are added to the ground soybeans, milled at 35 to 50 ° C. for 12 to 24 hours, And flavor (Such as fructose, glucose, sucrose, maltose, starch syrup, honey, trehalose, oligosaccharide, tea extract, plum extract, fruit juice, vitamins, Adding vegetable juice or organic acid to at least one additive and using a homogenizer to make a soy broth containing stable colloidal poly-gamma-glutamic acid； and adding noodles to boiling water When boiling, boil up and mix the cold water, and when the noodles become transparent, the noodles that are rinse in cold water are removed, and the noodles are poured in a bowl, poured with the soy sauce, and then placed on ice and cucumber. .본 발명은 콩국수를 만드는 방법에 관한 것으로, 더욱 상세하게는 대두를 이용하여 폴리감마글루탐산(Poly γ-gulutamic acid)이 함유된 콩 국물로 콩국수를 만드는 방법에 관한 것이다.이를 위하여 본 발명은 대두를 이용하여 콩국수를 만드는데 있어서, 상기 대두의 표면에 부착된 먼지, 흙 등의 이물질을 잘 세정한 대두를 해양 심층수에 침지(浸漬)하여 해양 심층수에 함유된 미네랄성분을 콩의 조직에 침투토록 하면서 불린 콩을 만드는 단계와, 상기 불린 콩의 껍질을 박피(剝皮)한 다음 증자(蒸煮)하여 삶은 콩을 만드는 증자단계와, 상기 삶은 콩에 땅콩, 아몬드(Almond), 피스타치오 너트(Pistachio nut), 마카다미아 너트(Macadamia nut), 캐슈너트(Cashew nut), 잣, 개암, 호두, 해바라기 씨, 호박 씨, 참깨 또는 들깨 중
