PROBLEM TO BE SOLVED: To provide a vacuum-freeze dry miso soup capable of adjusting flavor experiencing level of ingredient materials and enjoying flavor close to the actual miso soup without the flavor of miso or the ingredient materials being ruined and a method for manufacturing the same.SOLUTION: The vacuum-freeze dry miso soup 1 made by vacuum-freeze drying a seasoning liquid including miso and ingredient materials which is pre-cooked using the seasoning liquid and the flavor experiencing level adjusted is provided with the ingredient material 2 dressed with a seasoning base material made by vacuum-freeze drying a mixture of a first seasoning liquid including a seasoning including miso and a vehicle and a first ingredient material group 4, and a seasoning base material 3 including the ingredient material made by vacuum-freeze drying a mixture of a second seasoning liquid including the seasoning including miso which the mixing ratio of seasoning including miso is changed compared with the first seasoning liquid and the vehicle and a second ingredient material group 5.COPYRIGHT: (C)2013,JPO&INPIT【課題】味噌や具材の風味が損なわれず、具材の味慣れ具合を調整でき、実際の味噌汁に近い風味を味わうことができる真空凍結乾燥味噌汁とその製造方法を提供する。【解決手段】味噌を含む調味液と、該調味液を用いて予め調味して味慣れ具合を調整した具材とを真空凍結乾燥した真空凍結乾燥味噌汁1において、味噌を含む調味料および賦形剤を含む第1の調味液と第1の具材グループ4を混合した混合物を真空凍結乾燥した、調味基材を絡めた具材2と、前記第1の調味液と比較して味噌を含む調味料の配合割合を変えた味噌を含む調味料および賦形剤を含む第2の調味液と第2の具材グループ5を混合した混合物を真空凍結乾燥した、具材を含む調味基材3とを具備する。【選択図】図1
