Disclosed in the present invention is a method of making a Siraegi noodle soup, wherein the method comprises the following steps of: (S10) washing 300-350 grams of Siraegi, 20 grams of garlic, 100-130 grams of potato, 80-100 grams of pumpkin, and 10-20 grams of hot pepper, for portion for two people (S20) cutting the washed Siraegi into a standard size (S30) placing and boiling in an earthen pot containing 1.5 liters of water, 140-170 grams of soybean paste, 2 grams of hot pepper powder, 2 grams of a beef dashida, 20-30 grams of Hondashi, and 600-800 grams of shrimps with the washed ingredients in the S10 step and Siraegi (S40) once the water starts boiling after the S30 step, cutting 600-700 grams of a flour dough into one bite sizes, and placing them in the earthen pot to be boiled for 3-4 minutes and (S50) upon completion of the S40 step, stopping the heat, and adding green onions and enoki mushrooms as garnish. Since Siraegi and shrimps respectively contain fibers and an amino sulfonic acid, taurine, in large amounts, the Siraegi noodle soup of the present invention can provide benefits for digestion and constipation, and further prevent adult diseases and obesity by discharging harmful cholesterols accumulated in the body from the body. Additionally, the Siraegi noodle soup of the present invention offers novel texture and flavor formed by the other ingredients including soybean paste, potato, and pumpkin, harmoniously combined with each other.COPYRIGHT KIPO 2017본 발명은 시레기털레기 제조방법을 개시한다.본 발명은, 2인분 기준으로 시래기 300~350g과 마늘 20g, 감자 100~130g 및 호박 80~100g과 청양고추 10~20g을 세척하는 단계(S10) 상기 세척된 시래기를 규격으로 절단하는 단계(S20) 상기 S10 단계에서 새척완료된 재료들과 시래기 및 된장 140~170g, 고추가루 2g, 쇠고기다시다 2g, 혼다시 20~30g, 새우 600~800g을 물 1.5L가 담긴 뚝배기에 같이 넣고 열을 가열하는 단계(S30) 상기 S30 단계를 지나 물이 끓기 시작하면 밀가루 반죽 600~700g을 한입크기로 절단하여 상기 뚝배기에 넣고 3~4분 더 끓이는 단계(S40) 상기 S40 단계 이후 불을 끄고 고명으로 대파와 팽이버섯를 더 올리는 단계(S50) 를 거쳐 제조하는 것을 특징으로 하며, 시래기와 새우에는 각각 섬유질과 항아미노산인타우린이 많아 소화와 변비에 도움이 되고 몸의 축적된 나쁜 콜레스트롤을 몸 밖으로 배출하여 성인병 예방과 비만방
