To prepare a seasoning material capable of effectively adding a body and taste peculiar to a collagenous material to a soup food represented by Chinese noodles.

This seasoning material for seasoning the soup foods by adding it to them is provided by containing edible oil, and collagenous powder dispersed and mixed uniformly in the edible oil. Thereby, by only adding it to a hot soup, it is possible to add the body and taste peculiar to the collagenous material without forming a lump of the collagenous material or separating it from the soup. Also, there is no fear of the occurrence of separation or deviation of the collage powder during its handling such as transportation or preservation.