We know Soy Beans are nutritious and we eat a variety of products made from Soy Beans. In Japan, canned Soy Beans are widely available just like canned Kidney Beans, Chickpeas, and many other Beans. However, here in Australia where I live, it’s impossible to find canned Soy Beans. So, I have to cook them by myself.
You might think it’s easy. Just boil in water? well, it can be tricky. My first attempt was disastrous. While I was boiling Soy Beans, the skins came off and unbelievable amount of skins came up to the surface. They looked like zillions of frog eggs.
I have learned tips from the disaster. This is how I boil Soy Beans.
Ingredients
1 cup Dried Soy Beans
4 cups Cold Water *plus extra if required
1 teaspoon Salt
Method
- Rinse Dried Soy Beans under cold water, place in a large saucepan OR pot, cover with cold water, and add Salt and gently stir. Soak overnight.
- Add extra water if required before you start cooking. Bring to the simmer over medium heat. Remove scums and skins (if any) on the surface.
- Lower the heat and simmer for 30 to 60 minutes, until desired softness is achieved. *Note: Some skins would come off. Use a skimmer to remove them.
- Add these Soy Beans to your soups and salads, OR use them for cooking.
Comments
Sam
16/04/2026
Hi Hiroko,
This is probably a silly non-Asian question: when you boil the soybeans, do they have a very strong flavor?
To explain: our family likes tofu (and soymilk) that doesn’t have much of a flavor itself. I remember trying a soymilk for the very first time 20 years ago, and that brand tasted to me like grass or paint. — Although, I haven’t actually ever consumed either one. :)
I have read in a book that the way to avoid the strong flavor would be to add the soaked beans directly to boiling water. Have you ever heard of that?
Hiroko
16/04/2026
Sam, I have never thought soy beans smelled bad. However, some people who think tofu smells bad surely don’t like the smell of soy beans being boiled. Boiled soy beans have similar texture to edamame. Absolutely nutritious, can be used for salads, soups, stir-fries, and lots. I have never added soaked soy beans into boiling water, but you might want to try that method. My method is what I developed after some attempts to avoid the massive amount of skin peeling off, as I found dried soy beans available in Australia couldn’t be cooked same way as the ones in Japan. Try and lean from failure, and you will find your best method.
Sam
17/04/2026
Hiroko,
I’m sorry, I meant the taste, not the smell of the beans. But you are right, I should be daring and start experimenting! :)
Thank you for your patience and encouragement. I will report back how it turns out either way. I am excited, because they are currently the least expensive dried bean in my store.
I generally like experimenting with beans. For example, I used a(d)zuki beans instead of kidney beans, because they cook so much quicker. And they have such a pretty purple color!
Jen
19/06/2025
Do you boil in the salted water that you use to soak the beans or do you boil in fresh water?
Hiroko
19/06/2025
Hi Jen. In the water that is soaking the beans, but you might need to addd some extra water. Are you going to cook Soy Beans? Enjoy yummy and crunchy Soy Beans.
Soo San
20/09/2025
Hi Hiroko,
How long can the boiled soy beans last?
Thanks.
Hiroko
21/09/2025
Hello. If you keep them in the fridge, 3-4 days should be totally fine, but I recommend to freeze them if you don’t eat them soon.