The present invention discloses a production method of mulberry leaf soybean sauce. The technical scheme is as follows: subjecting mulberry leaves to mincing, spreading-drying and enzyme deactivating for 50-60 seconds at 260-300 DEG C; drying and crushing the leaves into powder with water content no more than 6% and a mesh number no less than 80, sealing the mulberry leaf powder for spare use; mixing soybean sauce with the mulberry leaf powder, boiled peanut kernel, chopped mushroom which respectively are 12-15%, 10-15%, 10-12% of the soybean sauce by weight, a proper amount of dried red hot pepper powder, white sugar, chicken essence, soybean salad oil and boiling water, carrying out decocting to obtain the mulberry soybean sauce, cooling the sauce and carrying out vacuum bagging or bottling, sterilizing and warehousing. The mulberry leaf soybean sauce produced by the method contains linoleic acid, linolenic acid, flavonoids, alkaloids, phytosterols, gamma aminobutyric acid, mulberry polysaccharides and other ingredients which have functions of lowering blood fat, lowering blood pressure, lowering cholesterol and lowering blood sugar, and are beneficial to cardiovascular protection and bowel function improvement.