The present invention relates to a method for producing a soy sauce with the herb plant, and more particularly which can make high-quality manufacturing plants and in liquid extract, soy sauce and salt and fermenting the microbial fermentation broth with herb also has antioxidant effects and digestive absorption salinity () nopeumyeonseo minimize this damage (damage) on the human body and high functionality It relates to a plant of the liver. The invention described above, sanyangsam ( ), Tianma, ginseng, sanyak, Adenophora triphylla, deodeok, bellflower, car mushrooms, pine mushroom, pine needles, Schisandra, sewage, Goji, bokbunja, hawthorn berries, wild grape, Actinidia, songsun, soaking the herb selected from the group consisting of dandelion, and a combination thereof in the microbial fermentation broth ( ) step of fermentation by 22-26 hours The dehydrated fermented herb ( ) such that after the drying step to dry 4-6 hours in the drying chamber to maintain the water content of 25-30% is 50~55 maintained In the dried herb in a fermentation tank with a water drain, and of 5 to 7, to give a temperature of 83~87 while applying the ultrasonic vibration and the minute-bubble extracting 11-13 hours Mixing the extract was 60 to 70% by weight of salt and 30 to 40% by weight of fermentation residue from the filtered extract was dissolved () was 20-25 days after ripening step at a temperature of 23~27 The step of boiling the extract maturation is completed cooled to 22~25 The cooled extract is placed in a container that can be achieved by a method of producing soy sauce with the herb plant, characterized in that comprising the step of aging from 55 to 65 days.본 발명은 생약재를 이용한 식물간장의 제조방법에 관한 것으로서, 더욱 상세하게는 생약재를 미생물 발효액으로 발효시킨 액상의 추출물과 발효소금으로 식물간장을 제조하여 항산화효과 및 소화흡수력이 높으면서도 염분(鹽分)이 인체에 미치는 데미지(damage)를 최소화시킬 수 있는 고품질·고기능성의 식물간장에 관한 것이다. 전술한 본 발명은, 산양삼(山養蔘), 천마, 인삼, 산약, 잔대, 더덕, 도라지, 차가버섯, 송이버섯, 솔잎, 오미자, 하수오, 구기자, 복분자, 산사열매, 머루, 다래, 송순, 민들레 및 이들의 조합으로 구성된 군에서 선택된 생약재를
