The instant rice noodle soup according to the present invention is characterized by comprising a surface prepared by mixing rice, wheat flour, tapioca starch, and refined salt, followed by kneading, and a powdered soup.In addition, the rice is characterized in that it is a breeding variety.The surface is characterized by comprising 20 parts by weight of wheat flour, 9 to 10 parts by weight of tapioca starch, and 0.5 to 1 part by weight of purified salt in 70 parts by weight of rice, kneading and kneading.The powdered soup may be selected from the group consisting of disodium succinate, beef concentrate powder, beef seasoning powder, disodium 5-ribonucleotide, silicon dioxide, glycine, caramel coloring powder, dry carrots, onion, onion powder, Anchovy powder, dried seaweed powder, red pepper powder, sodium L-glutamate, soy flour, glucose, and refined salt.In addition, the method for preparing instant rice noodle soup according to the present invention comprises: a first step called after washing rice A second step of milling the so-called rice and making it into a rice flour A third step of mixing rice flour with wheat flour, tapioca starch, and refined salt, and further adding water to knead the rice flour A fourth step of extruding the dough in the form of rice noodle in a molding machine A fifth step of cutting the extruded rice noodle surface A sixth step of aging the cut rice noodle surface in a refrigerating chamber A seventh step of freezing the aged rice noodle surface An eighth step of drying the frozen rice noodle surface And a ninth step of packing the dried rice noodle surface into a powdered soup and a container.본 발명의 즉석 쌀국수는 쌀, 소맥분, 타피오카 전분, 정제소금을 혼합한 후 반죽하여 제조한 면과 분말스프를 포함하는 것을 특징으로 한다.또한, 상기 쌀은 새고아미 품종인 것을 특징으로 한다.또한, 상기 면은 쌀 70중량부에 있어서, 소맥분 20중량부, 타피오카 전분 9 내지 10중량부, 정제소금 0.5 내지 1중량부를 혼합, 반죽하여 제면한 것을 특징으로 한다.또한, 상기 분말스프는 호박산이나트륨, 소고기농축분말, 비프조미분, 5-리보뉴클레오티드이나트륨, 이산화규소, 글리신, 카라멜 색소분말, 건당근, 건파, 양파분말, 건마늘분말, 까스오부시향, 멸치분말, 건미역, 고춧가루, L-글루타민산나트륨, 간장분말, 포도당
