The production method of vegetable core clear soup includes the following steps: preparing raw material, soaking is salt water, cleaning, cutting, scalding, cooling, centrifugal drying, flavouring, standing still, hot air drying, cooling, preservation, selecting, metal detection and packing so as to obtain the invented finished product. It is characterized by that A flavouring procedure: according to weight percentage of rape bolt after centrifugal drying respectively adding 1.5-2% of edible salt and 3-5% of lactose, and stirring and standing still for 20 min.; B. hot air drying procedure is divided into three stages: first stage, temp. is 80-85 deg.C and time is 1-2 hr; second stage, temp. is 60-70 deg.C and time is 1-1.5 hr; and third stage, temp. is 40-50 deg.C and time is 3 hr.; and C. preservation method, dried vegetable core is sealed and placed into low-temp. cold storage at 0-10 deg.C to make storage.