Soy Ingredient Index
From soy foods to cosmetics, supplements, and more, soy ingredients come in a variety of forms. Use this list of soy ingredients to find soy products and foods with a variety of benefits.
Soy ingredients are found in a variety of foods and products and offer numerous benefits.
Use this index of soy ingredients to learn more about soy’s practical and delicious applications.
Edamame
What is it?
Soybeans that are harvested while the plant is still green.
Uses
Consume as a snack; add to a salad or grain bowl; use in dips.
Benefits
Good source of protein; good source of fiber.
Fortified Soy Milk
What is it?
Soy milk that has been fortified with additional nutrients such as vitamin D and calcium.
Uses
Beverage; plant-based alternative to dairy milk in cooking or baking.
Benefits
Good source of protein; good source of vitamin D; good source of calcium.
Miso
What is it?
Soybean paste that is fermented and made with salt and koji.
Uses
Soup base; dressings; sauces; marinades.
Benefits
Contains probiotics.
Natto
What is it?
Fermented whole soybeans.
Uses
Consumed plain; great over rice or topped with an egg and green onion.
Benefits
Good source of protein; source of probiotics.
Soybean Curd
What is it?
Coagulated soy milk made by soaking soybeans in water, grinding them into a paste, boiling and pressing into a block.
Uses
Can be consumed raw or cooked; use in salads, stir-fries, soups and more.
Benefits
Source of protein, iron and calcium.
Soybean Paste (Doenjang)
What is it?
A paste made from fermenting soybeans in a salt brine.
Uses
Base for soups, sauces, dressings or marinades; stronger taste than miso.
Benefits
Contains probiotics.
Soy Milk
What is it?
A non-dairy milk alternative, made with soybeans.
Uses
Beverage; plant-based alternative to dairy milk in cooking or baking.
Benefits
Good source of protein; source of B vitamins.
Soy Nuts
What is it?
Whole, roasted soybeans.
Uses
Roasted and consumed as a quick, easy snack.
Benefits
Good source of protein.
Soy Sauce
What is it?
A liquid made from fermented soybeans.
Uses
Ingredient in sauces, dressings or marinades; used as a dipping sauce in many Asian cuisines; adds an umami flavor.
Benefits
Contains probiotics.
Soybean Sprouts
What is it?
Sprouted soybeans that are used in culinary applications.
Uses
Commonly used in salads; noodle dishes; stir fry; and more.
Benefits
Source of protein, amino acids and vitamins.
Soy Yogurt
What is it?
Yogurt made with soy milk.
Uses
Can consume plan or mix with toppings for a yogurt parfait.
Benefits
Source of probiotics and protein.
Tamari
What is it?
A liquid derived from fermented soybeans that is formed as a byproduct during the production of miso.
Uses
Ingredient in sauces, dressings or marinades; used as a dipping sauce; adds an umami flavor.
Benefits
Contains probiotics.
Tempeh
What is it?
Whole soybeans mixed with various grains, fermented and pressed.
Uses
A versatile protein source; used in sandwiches or salads; a protein alternative “crumble” in tacos or enchiladas.
Benefits
Good source of protein; prebiotic.
Tofu
What is it?
Curdled soy milk, pressed into blocks. Includes water-packed tofu and silken tofu.
Uses
Both types of tofu come in varying firmness varieties for different applications. They can be used in soups; grilled or fried for salads; sandwiches, grain bowls and more; replacement in baked goods.
Benefits
Good source of protein; low in sodium.
Whole Soybeans
What is it?
Whole soybeans picked from the soybean plant.
Uses
Commonly used as an ingredient in other soy foods.
Benefits
Good source of protein and fiber; versatile.
Yuba
What is it?
Skin that forms on soy milk when boiled that is then dried.
Uses
Wrappers for spring rolls or sushi; soups; noodle dishes.
Benefits
Good source of protein.