More particularly, the present invention relates to a method for producing miso soup, which comprises adding a herring to a miso soup to make a mash flavor, adding a herb flavor to the soup, <； / RTI >； (A) adding 0.1 to 2 parts by weight of kelp to a container filled with 100 parts by weight of water, and stirring the kelp at 100 to 200 ° C for 10 to 14 hours； (b) removing the kelp from the container to leave a tangle of kelp； (c) adding 2 to 4 parts by weight, 2 to 4 parts by weight, and 4 to 6 parts by weight of onion to the container, and heating the mixture at a temperature of 100 to 200 ° C for 1 to 5 hours to complete a sea tangle soup ； (d) adding 0.5 to 2 parts by weight of the dried herring to the weight of the water at a boiling temperature of 100 to 200 DEG C for 15 to 30 minutes when the kelp soup of the container starts boiling at 100 DEG C or more； (e) removing byproducts floating on the vessel； (f) extracting and turning off the herring, onion, onion, radish in the container； (g) adding 25 to 28 parts by weight of miso relative to the weight of water to the container, stirring the miso for 20 to 40 minutes while heating to 100 to 200 캜, and thickening the miso； (h) adding 0.5 to 2 parts by weight of the egg yolk to the weight of the water in the vessel, adding 0.2 to 0.4 part by weight of red pepper powder, boiling at 100 to 200 ° C for 20 minutes to 2 hours, (i) a step of concentrating soybean soup to make a concentrate by heating at 100 to 200 DEG C for 1 to 4 hours so that the soybean soup in the container becomes a deep concentration； (j) storing the concentrated miso soup after cooling it.본 발명은 된장 육수 제조방법에 관한 것으로, 더욱 상세하게는 짜운 맛을 내는 된장에 청어를 가미하여 순한 맛을 내고 한약재를 첨가하여 몸의 양기를 보하는 육수를 제조하는 청어가 가미된 된장 육수 제조방법에 관한 것이다.본 발명에 따른 된장 육수 제조방법은, (a) 물 100중량부로 채워진 용기에 다시마 0.1 ~ 2중량부를 넣고 100 ~ 200℃에서 10 ~ 14시간 동안 다시마를 우려내는 단계； (b) 상기 용기에 있는 다시마를 건져내어 우려진 다시마 물이 남게 하는 단계； (c) 상기 용기에 상기 물 중량대비 대파 2~4중량부, 양파 2~4중량부, 무 4~6중량부를 넣고 100 ~ 200℃의 온도로 1~5시간 가열하여 다시마
