No. Doenjang is made with soybean and salt where miso has Koji (mold/fungus from grains) in addition. Miso is umami front and slightly sweet. But Doenjang is saltier, earthy, and has a deeper flavor. When the miso is cooked over time, it loses its flavor and fragrance where doenjang tends to develop a deeper flavor. If you want to learn more about doenjang, here is an excellent article you can read.