To provide a method for producing mixed seasoning paste most suitable as a base material when making bean-curd soup seasoned with red pepper, and mellow to meet preferences of further many people.

The method for producing the mixed seasoning paste includes a first step of preparing a first material by charging into a pan each material of stripped chicken bone soup, minced meat, pasty onion, pasty garlic, pasty ginger, pasty dried Shiitake mushroom reconstituted in water, and pasty apple, and repeating removing harshness while boiling at high heat, a second step of switching high heat to weak or medium heat, and boiling up the first material until the whole volume reaches 2/5 to 3/5, and a final step of preparing the mixed seasoning paste by keeping heat weak or medium, adding each material of Sake, tomato ketchup, sugar, red food dye, and soy sauce to the first material after boiling up, and boiling up the product while repeating removing harshness until the whole volume further reaches 2/5 to 3/5.

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