The present invention relates to a miso containing soybeans and a method of manufacturing the same, which satisfies the taste required for existing miso using soybean, but also satisfies the taste of new consumers according to the recent food culture trend of low salt. a) soaking the soybeans for 10-14 hours, soaking them to remove moisture, and steaming for 4-6 hours to separate the solid soybean and the liquid filtrate； b) blanching the sawn for 2-4 minutes, then drying to wash, then drying in a windy place for 2-4 days and pulverizing the dried saw； c) After soaking brown rice and soaked rice, dry it to remove moisture, steamed brown rice is removed from the siru 25-35 minutes, then crushed with steamed soybean in step a) and mixed to mix the grain mixture Forming； d) immersion for 2-4 days to remove the intrinsic toxicity of green barley, and then immersed blue barley immersed in steamed steam for 50-70 minutes, then fermented for 70-74 hours to form a green barley fermentation product； e) with respect to 100 parts by weight of the grain mixture of step c), 30 to 500 parts by weight of the filtrate of step a), 50 to 200 parts by weight of powder 의 of step b), green barley fermentation 50 of step d) Mixing 200 parts by weight, 50-250 parts by weight of malt syrup, which has been boiled for 50-70 minutes, and 50-250 parts by weight of the shipyard to prepare miso； And f) putting the doenjang of step e) in a jar and covering the powdered powder evenly on the top, and then fermenting the shipyard with 0.1-10 volume% of the total volume of the jar and fermenting in a sealed state； It is made, including.본 발명은 톳을 사용하여 기존 된장에 요구되는 맛을 충족하면서도 저염도라는 최근 식문화의 경향에 따른 새로운 소비자의 기호를 만족시킬 수 있는 톳이 함유된 된장 및 그의 제조방법에 관한 것으로, 그 구성은, a) 대두를 10 - 14시간 수침시켜 불린 후 건져 수분을 제거하고, 4 - 6시간 증숙시킨 후 고형물인 대두와 액상의 여액을 분리하는 단계； b) 톳을 2 - 4분간 데친 후 건져 세척한 다음 2 - 4일간 바람이 잘 드는 장소에서 건조하고 그 건조된 톳을 분쇄하는 단계； c) 현미맵쌀을 수침시켜 불린 후 건져 수분을 제거하고, 그 수분이 제거된 현미맵쌀을 시루에서 25 - 35분간 증숙시킨 다음, 상기 a)단계의 증숙된 대두와 함께 으깬 후 혼합하
