PURPOSE: An instant rice and loach soup is provided to be readily cooked in any place without additional additives such as seasonings or extracts. It saves time and cost for cooking. CONSTITUTION: An instant rice and loach soup is prepared by the method comprising the following steps of: parboiling dried radish leaves and cutting in pieces of 1-3 cm; washing the loach with a refined sa boiling the loach in a pressure cooker for 40-60 minutes and breaking the boneless loach into shatters using a pulverizer; evaporating 80-90 % of moisture to prepare a stock solution; immersing the boiled rice in the stock solution for 1-3 minutes; drying in a natural draft for 2-3 hours; boiling a mixture of dried radish leaves, a shattered loach, an onion, a soybean paste and a ginger etc. at 60-70°C and evaporating 70-80 % of moisture to prepare the loach soup in paste type; mixing 1 kg of the stock solution, 4 kg of the loach soup and 2-3 kg of the rice; charging the mixture in a container by 200 g and then rapidly freezing at between -50°C and -40°C; drying the instant soup under vacuum to contain 2-4 % of moisture.
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