A method of manufacturing soup of a tuna and dried leaves of cabbage(tuna Ugeoji Tang) by heating the tuna, dried leaves of cabbage and seasoning is provided to give soup containing tuna soup rich in DHA, EPA, selenium, taurine, vitamins, omega 6, calcium, irons and the like and dried leaves of cabbage rich in vitamin, inorganic matter, pectin and fiber. Tuna Ugeoji Tang is prepared by the steps of: removing blood from a tuna by soaking the tuna in cold water; heating the tuna whose blood is removed one time and washing to remove foreign material; adding 300g washed tuna, 40g onion, 40g Welsh onion, 15g whole garlic, 10g kelp and 5 to 10g whole black pepper to water and heating to give tuna soup; grinding and filtering 60g soybean paste, 20g red pepper paste, 20g dried whole red pepper, 20g onion and 15g whole garlic, adding the mixture to 300g tuna, mixing with 200g dried leaves of Chinese cabbage and heating; adding 15g onion, 15g Welsh onion and 10g red pepper to 300g tuna and heating.
