The present invention relates to a method for producing instant soybean soup. Soybean water is produced by pouring warm water in soybean powder, and bread or fried is wetted in the soybean water before being eaten. The method according to the present invention comprises: a soybean powder producing step including a process of packing a predetermined amount of soybean powder pulverized from roasted soybeans in a unit a bread producing step including a process of producing bread having developed air layers by baking aged flour dough added with an expansion agent in an oven, a process of drying the bread cut to have a bite size to have a weight moisture content of 13% or less, and a process of packing a predetermined amount of the dried bread in a unit or a fried food producing step including a process of producing fried food having developed air layers by frying aged flour dough added with an expansion agent for 20-30 seconds in edible oil at 150 to 180C, a process of immediately deoiling the fried food and drying the fried food to have a weight moisture content of 13% or less, and a process of cutting the dried fried food into a bite size and packing a predetermined amount of the fried food in a unit and a soybean soup producing step of instantly producing soybean soup by adding the unpacked soybean powder, the bread or the fried food, and warm water in a container and by making soybean water having the soybean powder dissolved in the warm water permeate into the bread or the fried food.본 발명은 콩가루에 온수를 부어 콩물을 만들고, 콩물에 빵이나 튀김을 적셔 식용하는, 인스턴트 콩국을 제조하는 방법에 관한 것이다. 본 발명에 따른 인스턴트 콩국의 제조방법은, 볶은 콩을 분쇄한 콩가루를 일정량으로 단위 포장하는 과정을 포함하는 콩가루 제조단계 팽창제를 첨가한 숙성된 밀가루반죽을 오븐에 구워서 공기층이 발달한 빵을 제조하는 과정, 한입크기로 절단한 상기 빵을 중량수분함량이 13% 이하가 되게 건조하는 과정, 및 건조된 상기 빵을 일정량으로 단위 포장하는 과정을 포함하는 빵 제조단계 또는 팽창제를 첨가한 숙성된 밀가루반죽을 150도 내지 180도의 식용유에서 20-30초 동안 튀겨서 공기층이 발달한 튀김을 제조하는 과정, 상기 튀김을 즉시 탈유하고 중량수분함량이 13% 이하가 되게 건조하는 과정, 및 건조된 상기 튀김을 한입크기로 절단하여 일정량으로 단위 포장하는 과정을 포함하는 튀김 제조단계 및 식용하기에 앞서, 포장을 제거한 상기 콩가루와 상기 빵
