The present invention relates to a method of manufacturing miso soup including miso soup and a miso soup, comprising the steps of: washing the soup soup cleanly and finely dividing it into seeds and seeds, grinding the soup using a blender, and extracting the soup stock using a mesh After washing the Yeoju and washing the Yeoju, the water is removed and the dried powder is crushed by using a crusher. The crushed powdery yeast is roasted at 65 ~ 70C for 5 ~ 10 minutes to prepare a frying powder. The beans are then cleaned, boiled and then pulverized. To 100 parts by weight of the pulverized soybeans, 4 to 8 parts by weight of the extract of the yeast extract in the extraction step of the yeast extract is added to a stirrer, stirred, and then aged to prepare a primary yeast soybean paste A tea bean miso production step And mixing the soy sauce powder with the soy sauce powder in an amount of 8 to 14 parts by weight per 100 parts by weight of the soy sauce powder in the first stage of the soy sauce soybean paste manufacturing step to prepare the finished soy sauce soy sauce. It is possible to help the diabetics to prevent diabetes by lowering the blood sugar by allowing the people who eat the miso to easily take the miso by mixing the miso which helps the diabetes with the middle of the process of manufacturing the miso and after the manufacturing of the miso, Which comprises a large amount of yeast ingredients in soybeans after the soybean is crushed and a long-term storage of bitterness-free sweet potato powder is carried out after the preparation of the doenjang, so as to express the efficacy of Yeoju as it is. And miso soy sauce.본 발명은 여주가 포함된 여주된장 제조방법 및 여주된장에 관한 것으로, 여주를 깨끗이 씻어 씨앗과 속까지 잘게 토막내어 믹서기를 이용해 분쇄한 후 망을 이용해 여주 추출액을 추출하는 여주 추출액 추출단계와 여주를 깨끗이 씻은 후 물기를 제거하고 잘게 토막내어 건조한 후에 분쇄기를 이용해 분쇄하고, 분쇄된 가루 형태의 여주를 65 ∼ 70℃의 온도에서 5 ∼ 10분간 볶아 여주분말을 제조하는 여주분말 제조단계와 된장 제조시 필요한 콩을 깨끗이 세척하여 삶은 다음 분쇄한 후 분쇄한 콩 100중량부에 여주 추출액 추출단계에서의 여주 추출액 4 ∼ 8중량부를 교반기에 넣고 교반한 다음 숙성시켜 1차 여주된장을 제
