Introduced are a method for producing lactic acid bacteria cold noodles and a lactic acid bacteria cold noodles stock produced thereby. The method includes a step of fermenting lactic acid bacteria when cold noodles are produced, and thus can improve storage safety of a cold noodles stock through acidity adjustment. Also, when the lactic acid bacteria cold noodles are consumed, intestinal health can be improved. A unique taste is added, and thus a texture can be improved. The method comprises: a first step of adding meat to water to boil the meat by strong fire, and removing the water by which the meat is boiled when the water starts to boil a second step of adding a shiitake, kelp, garlic, ginger, black pepper, and salt to water together with the boiled meat after the first step, and boiling the same by strong fire a third step of further adding, to a stock produced through processes up to the second step, radish, onion, spring onion, and molasses concentrate, and boiling the same by weak fire a fourth step of seasoning the same with the stock produced through processes up to the third step a fifth step of adjusting the temperature of the stock produced through processes of the fourth step at the room temperature to become 30 to 35 degrees Celsius a sixth step of adding lactic acid bacteria raw solutions and lactic acid bacteria nutrients to the stock produced through processes up to the fifth step, and slowly stirring the same for 5 minutes, and then storing the same at the room temperature for 50 to 70 minutes and a seventh step of storing the stock produced through processes up to the sixth step at a temperature of 8 to 10 degrees Celsius.COPYRIGHT KIPO 2018냉면 육수의 제조 과정에서 유산균을 발효시키는 과정을 포함함로써, 산도 조절을 통한 냉면 육수의 보관 안전성을 높일 수 있고, 섭취시 장건강을 증진할 수 있으며, 독특한 맛이 추가되어 식감을 증진시킬 수 있는 유산균 냉면 육수 제조 방법 및 이에 의해 제조된 유산균 냉면 육수가 소개된다. 이러한 냉면 육수 제조 방법은 육류를 물에 넣어 센 불로 육류를 삶고, 물이 끓기 시작하면 육류를 삶은 물을 버리는 제1 단계와, 상기 제1 단계 이후, 상기 삶은 육류와 함께 표고 버섯, 다시마, 마늘, 생강, 후추, 및 소금을 물에 첨가하고, 센 불로 끓이는 제
