PURPOSE: A manufacturing method of a sundae soup is provided to lessen the fishy, thick taste and odor of sundae soup.CONSTITUTION: A manufacturing method of a sundae soup comprises the following steps. Prepare soup bones comprising bones from the four legs of a cow, and remove the blood and foreign substances. Add purified water 10-20 times as much as the soup bones to the preprocessed soup bones. Scald 50-150g of lettuce in 1L of water. Add 0.5-1L of water made from the previous step when the purified water is 100L, and heat for 20-36 hours (the first heating). Separate the first soup bone juice and the soup bones. Add purified water 10-20 times as much as the soup bones to the separated soup bones, and heat for 5-12 hours (the second heating). Separate the second soup bone juice and the soup bones. Mix the first soup bone juice and the second soup bone juice, and heat for 10-15 minutes (the third heating). Add sundaes to the soup bone juice, and make a sundae soup by heating it for 10-20 minutes. During the second heating, add 5-15 wt% of herbal material when the soup bone is 100 wt%. The herbal material comprises wilfordi root, powdered medicine, and Korean angelica in the weight ratio of 0.5-1.5:0.3-0.8:0.7-1.2. The first heating lasts 24-30 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Pretreatment step of removing blood and foreign substances by washing soupbone with cold water, adding water, and boiling with high-heat (CC) First heating step of adding purified water and lettuce parboiled water into the pretreated soupbone and heating for 20-36 hours (DD) Second heating step of separating the first heated soupbone juice and soupbone materials, adding purified water and herbal materials into the soupbone materials, and heating for 5-12 hours (EE) Third heating step of separating the second soupbone juice and soupbone materials, mixing the first soupbone juice and the second soupbone juice, and heating for 10-15 minutes (FF) Step of obtaining Su
