The Joy of Soy: Recipes for Culinary Delight and Innovation

Cultivated as a staple food in the East long before historical records existed, it was only in more recent times that the soybean was recognized as the miracle plant for its multitude of uses from human foods to animal feeds to industrial uses. Today, the United States is the world’s largest producer of sustainably grown soybeans that are consumed both domestically as well as exported globally.

Soybeans contain nutrients that are vital for healthy living – protein, fat, carbohydrates, vitamins, minerals and also phytonutrients that act as important antioxidants. The wide variety of foods derived from soybeans and soy ingredients can provide valuable contributions to our modern diet, suitable for all ages and ideal in any occasion.

Freshly cooked, soybeans can be eaten whole or made into a wide variety of food and beverage products such as tofu, soymilk or soy-fortified beverages, tempe, miso, or processed into ingredients such as textured protein and soy flour. Soy is a versatile ingredient for both conventional and innovative recipes and can be introduced into baked goods and other foods for culinary enjoyment that are well-loved in Asia and the world over.

We have selected a few of these for the Joy of Soy Recipes collection and will continue to share more exciting and delicious curations for your home and for food service and hospitality industry use.

Enjoy U.S. Soy, a testimony to good food and good health!

The Joy of Soy: Recipes for Culinary Delight and Innovation

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Boon Yee Yeong

Senior Technical Consultant – Human Protein, Southeast Asia

U.S. Soybean Export Council

Boon Yee Yeong is a senior technical consultant for the human protein program for USSEC Southeast Asia, based in Singapore. In this capacity, she provides oversight in the planning, coordination, and implementation of soy food and beverage initiatives for USSEC’s soyfood program for the ASEAN countries. She has extensive experience working with key industry, government, academic institutions, and health agencies throughout Southeast Asia, facilitating technical meetings, seminars, trainings and education programs related to soy functional, nutritional, and health benefits. Boon Yee obtained her BSc (Hon) and MSc in Nutrition and Dietetics from Kings College, London University, United Kingdom, and has been working as a nutrition consultant in SEA for the past 30 years.