The present invention relates to a method for producing soy sauce using a water-soluble dietary fiber and soy sauce produced thereby.Meju preparation and immersion step (S210) in which Meju is prepared and immersed in salt water of a certain salinityA water-soluble dietary fiber mixing and meju fermenting step (S220) for mixing and aging the water-soluble dietary fiber with the meju-immersed brine AndSeparating meju used in the water soluble dietary fiber mixing and meju fermentation step (S220), and separating Meju and soy sauce fermenting step (S230) for preparing soy sauce using a mixture of aged water soluble dietary fiber and salt water,The water-soluble dietary fiber is prepared by mixing a water-soluble dietary fiber material and a thickening polysaccharide in the water-soluble dietary fiber mixing and meju-aging step (S220)The water-soluble dietary fiber material used is at least one of indigestible maltodextrin and polydextrose, and contains at least 50% by mass of dietary fiber and is dissolved in 20 ml of water at 20 C in an amount of 20 g or more. Is an indigestible saccharide having a viscosity of less than 20 mPas,The thickening polysaccharide is a polysaccharide having a viscosity of 20 mass% or more in viscosity of 5 mass% aqueous solution at 20 , wherein at least one of alginate, propylene glycol alginate, carrageenan, guar gum and starch derivatives is used to produce soy sauce And a method for producing soy sauce using water-soluble dietary fiber.The method for producing liver by using the water-soluble dietary fiber according to the present invention and the soy sauce produced by the method can exhibit physiological effects such as inhibition of increase in blood glucose level, rectal action and improvement of lipid metabolism, or excretion of carcinogens to the outside of the body to prevent hyperlipemia, And the like, it is possible to improve the palatability of the consumer to the soy sauce and improve the appearance, the smell, and the fla
