Fecha de publicación: 22/03/2017 Fuente: Wipo Olive Table The invention relates to an instant suaeda glauca egg drop soup base and a processing method thereof, and belongs to the field of food processing. The instant suaeda glauca egg drop soup base comprises dried materials and seasoning in the weight ratio of the dried materials to the seasoning being (1-8) to 1. A preparation method of the dried materials comprises the following steps of blanching suaeda glauca and kelp with hot water, and performing cooling under the condition of 0-40 DEG C; making eggs into egg drops, performing cooling, and then performing shaping; and respectively performing dehydration for drying on the cooled suaeda glauca, the cooled kelp and the cooled egg drops, and performing mixing. A preparation method of the seasoning comprises the following step of mixing 0.1-10 parts by weight of a flavor enhancer, 0.1-10 parts by weight of spice, 1-15 parts by weight of table salt, 3-20 parts by weight of a sweetening agent, 0.5-6 parts by weight of olive oil and 0.1-3 parts by weight of red wine. The processing method is simple and easy to operate, and the instant suaeda glauca egg soup base processed by the method is uniform in color, harmonious in fragrance and good in mouth feel.