An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method for producing baitang soup which comprises adding oil and fat to an aqueous phase obtained by separating an oily phase from a meat extract and mixing and emulsifying the mixture, baitang soup with improved emulsion stability can be provided by making the isoelectric point of 30 wt % or more of the proteins contained in the aqueous phase at least 1.5 lower than the pH of the baitang soup.