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

  1. 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.
  2. 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.
  3. 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.
  4. Add these Soy Beans to your soups and salads, OR use them for cooking.