PURPOSE: A meat broth manufacturing method and a Kalguksu manufacturing method using the same are provided to reduce the smell of an inherent chicken as well as contain the inherent effect of a red ginseng and a chicken by using alkali reduced water and a red ginseng. CONSTITUTION: A Kalguksu is manufactured by putting chopped noodles into a meat broth and boiling. A meat broth is manufactured by putting alkali reduced water 6 liter, red ginseng 30-50g, cleanly washed chicken 1.5-2.0Kg, milk vetch root 4-8 roots, jujube 8-12, and garlic 8-12 cloves into a pressure cooker together and boiling by heating with high heat for 45-50 minutes； and removing the pressure of a pressure cooker, opening a lid, taking out a boiled chicken, a ginseng, a milk vetch root, a jujube, and a garlic, and filtering out an extant floating matter on a meat broth. [Reference numerals] (AA) Alkali reduced water + red ginseng + chicken + milk vetch root + jujube + garlic； (BB) Putting into a pressure cooker and boiling by heating with high heat； (CC) Taking out the boiled red ginseng, chicken, milk vetch root, jujube, and garlic and filtering out the remaining floating matters； (DD) Meat broth manufactured with the alkali reduced water, red ginseng, and chicken； (EE) Boning the boiled chicken and finely splitting the chicken meat； (FF) Putting chopped noodles in the manufactured broth and heating； (GG) Finishing the noodle soup by placing the split chicken meat, a crown daisy, egg stripes, dried laver, etc. for decoration본 발명은 알칼리환원수와 홍삼과 닭고기로 제조된 육수 및 이를 이용한 칼국수에 관한 것으로, 더욱 상세하게는 물을 전기분해하여 얻은 알칼리환원수 6리터와 홍삼 30~50g, 깨끗이 세척한 닭(약 1.5kg~2kg: 일반적으로 다 자란 닭 한 마리), 황기 4~8뿌리, 대추 8~12개, 마늘 8~12쪽을 함께 압력솥에 함께 넣고 40~50분간 센 불로 가열하여 삶은 후 압력을 제거하며 뚜껑을 열은 다음, 상기에서 가열하여 삶아진 닭과 홍삼, 황기, 대추, 마늘을 건져내고 육수 위에 잔존하는 부유물을 걸러내어 알칼리환원수와 홍삼과 닭고기로 제조된 육수가 만들어진다.이 알칼리환원수와 홍삼과 닭고기로 제조된 육수에 칼국수를 넣은 다음 가열하여 담백하면서도 향미와 맛이 우수한 칼국수가 만들어진다. 본 발명과 같은 방법으로 제조된 알칼리환원수와 홍삼과 닭고기로 제조된 육수는 알칼리환원수와 홍삼과 닭
