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.
1 cup Dried Soy Beans
4 cups Cold Water *plus extra if required
1 teaspoon Salt
- 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.
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