The present invention relates to a method for manufacturing soybean paste using reed and reed soybean paste manufactured by the method. Soybean lumps are fermented using Bacillus subtilis of reed leaves and dried to manufacture soybean paste powder and then barley powder, powdered malt, pepper seed powder, fruit fermenting enzymes, seasoning fermenting enzymes and fish sauce are mixed to the soybean paste powder to manufacture soybean paste. The soybean paste is edible without aging for a long time, and can be used to easily cook foods such as soybean paste sauce or soybean paste stew by pouring in a certain amount of water without additional sauce even if a person is not confident in cooking.
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