The present invention relates to a method for preparing of broth for sliced raw fish in cold soup, which is good for health, has a good flavor and nutrients while being well-suited to the sliced raw fish and suppressing bad taste and smell, and providing the flavor and taste of medical herbs. The method for preparing of broth comprises the following steps: a first step of adding 0.02 to 0.05 parts by weight of deer antlers, 0.05 to 0.1 part by weight of Salicis radicis cortex, 0.05 to 0.1 part by weight of acanthopanax, 0.05 to 0.1 part by weight of licorice, 0.1 to 0.2 parts by weight of Chinese radish, 0.1 to 0.2 parts by weight of jujube, 0.1 to 0.2 parts by weight of kelp, 0.1 to 0.2 parts by weight of Lentinus edode, 0.02 to 0.1 part by weight of Hovenia dulcis, 0.02 to 0.1 part by weight of Kalopanax, 0.1 to 0.2 parts by weight of dried large-eyed herring, and 0.05 to 0.2 parts by weight of chicken feet in 100 parts by weight of water, and heating the mixture； a second step of inserting seasoning sauce into the mixture of the first step； and a third step of aging the result for 2 to 5 days.본 발명은 한방의 향과 맛을 더하면서도 건강에 유익하고 물회와 잘 어울리면서 비린 맛과 향은 억제하고 풍미와 영양이 우수한 물회 육수의 제조방법에 관한 것이다.
