The invention discloses meaty instant soup bases of sauce residues. The soup bases take the sauce residues as a main raw material and comprise the following components by weight in mixture ratio: 95 to 105 parts of sauce residues, 6 to 10 parts of minced meat, 25 to 35 parts of oil, 1 to 3 parts of fermented glutinous rice wine or/and cooking wine, 4 to 6 parts of scallion, 1.2 to 1.4 parts of ginger, 2 to 3 parts of pickled chilli, 25 to 35 parts of bone soup, 3 to 3.6 parts of Maillard reaction substrate, 0 to 2.5 parts of auxiliary material for flavor treating and flavoring and salt, wherein the sauce residues need to be pulverized, milled and sieved by a sieve of 75 to 85 meshes. During manufacturing, the minced meat and the sauce residues are firstly stir-fried, then the stir-fried sauce residues, the stir-fried minced meat, the bone soup and the Maillard reaction substrate are boiled at the temperature of 90 to 120 DEG C for 40 to 60 minutes, then the salt is added for preparation after a Maillard reaction is finished, and finally, the product is filled, sterilized, cooled and formed. The invention can utilize the discarded sauce residues fully, and the prepared soup bases have natural flavor and abundant nutrition.