Disclosed are a method of preparing a probiotic cold noodle soup, and a probiotic cold noodle soup prepared thereby. In particular, as a process of fermenting probiotic bacteria is incorporated in a production process of a cold noodle soup, storage safety of the cold noodle soup can be enhanced through adjusting acidity, and a probiotic cold noodle soup prepared thereby may enhance the intestinal health when ingested, and may be incorporated with a unique flavor to enhance the mouth feel. The method of preparing a cold noodle soup comprises: a first step in which meat is boiled in water on high heat, and once the water starts boiling, the water used to boil the meat is discarded a second step in which after the first step, the boiled meat, shiitake mushroom, kelp, garlic, ginger, black pepper, and salt are added to water and boiled on high heat a third step in which the soup prepared in the second step is further combined with radish, onions, green onions, and syrup concentrate, and boiled on low heat a fourth step in which the soup prepared in the third step is seasoned with salt a fifth step in which the temperature of the soup prepared in the fourth step is adjusted at room temperature so as to be 30-35°C a sixth step in which the soup prepared in the fifth step is combined with a stock liquid containing probiotic bacteria and nutrients for probiotic bacteria, and slowly stirred for 5 minutes, and stored for 50-70 minutes at room temperature and a seventh step in which the soup prepared in the sixth step is refrigerated at a temperature between 8-10°C.COPYRIGHT KIPO 2018냉면 육수의 제조 과정에서 유산균을 발효시키는 과정을 포함함로써, 산도 조절을 통한 냉면 육수의 보관 안전성을 높일 수 있고, 섭취시 장건강을 증진할 수 있으며, 독특한 맛이 추가되어 식감을 증진시킬 수 있는 유산균 냉면 육수 제조 방법 및 이에 의해 제조된 유산균 냉면 육수가 소개된다. 이러한 냉면 육수 제조 방법은 육류를 물에 넣어 센 불로 육류를 삶고, 물이 끓기 시작하면 육류를 삶은 물을 버리는 제1 단계와, 상기 제1 단계 이후, 상기 삶은 육류와 함께 표고 버섯, 다시마, 마늘, 생강, 후추, 및 소금을 물에 첨가하고, 센 불로 끓이는 제2 단계와, 상기 제2 단계까지의 과정을 통해 만들어진 육수에 무, 양파, 대파, 당밀 농축액을 더 첨가하고, 약한 불로 끓이는 제3 단계와, 상기 제
