Soy sauce, a salty condiment with nutrient rich fermented food, has been a popular cuisine in Asian countries like China, Korea, and Japan for thousands of years. Different techniques have been implied to enrich the nutrient potentials of soy sauce. The objective of this study was to enhance the antioxidative value of the soy sauce using enzymatic hydrolysates of roasted Eupolyphaga sinensis (ES), a useful insect in Chinese traditional medicine. The optimal hydrolysis conditions of roasted ES were 300 U/g of arazyme dosage, 4 h of hydrolysis duration, and 1:25 of material/water ratio. The DPPH scavenging activity and peptide content of the soy sauce reached 75.69% and 145.19 mg/ mL, respectively, when 8% hydrolysates of ES were added at late-fermentation period. Soluble unsalted solid, amino acid nitrogen, and total nitrogen were reached to 22.1 g/ 100mL, 0.68 g/100mL, and 1.75 g/100mL, respectively. Free amino acid and element content were increased compared to the control, while sodium content reduced significantly (p 0.05). The results showed that the novel soy sauce fermented with enzymatic hydrolysates of ES was an antioxidant rich high quality product. This study may help food industries to produce a novel antioxidative soy sauce.