PURPOSE: To prepare a concentrated soup stock having improved flavor efficiently, by extracting tasting components in a "fushi" (dried and smoked fish) with hot water and aromatic components with a hydrous alcohol respectively.
CONSTITUTION: A "fushi" (dred and smoked fish), e.g. a "fushi" of a bonito, "soda" (Auxis thazard) or mackerel, or shavings thereof are extracted with hot water in an amount of 1W10 times, preferably 2W5 times, that of the "fushi" or shavings, preferably by the countercurrent multistage extraction method, and the resultant extracted tasting components are separated from the extraction residue. The extract is concentrated if desired, and the extraction residue is then extracted with a lower alcohol or hydrous alcohol in an amount of 1W10 times that of the dried amount of the residue at 20W80°C to give aromatic components. The alcoholic component is removed from the extract to give an extract rich in the aromatic components. The resultant extract is then combined with the extract of the tasting components.