Soybeans, dry

Dry soybeans are protein-dense and become tender-chewy for soups, stews, and DIY soy milk.

Soak long, boil thoroughly, then simmer for soups, pressure-cook, or blend for soy milk and tofu.

Soybeans, dry — g → Cups

Soybeans, dry — Cup → g

Soybeans, dry — Tbsp → g

Soybeans, dry — mL → g

Soybeans, dry — Tsp → g

Soybeans, dry — oz → g

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store dry beans sealed; cooked soybeans last 4–5 days chilled or freeze portions.

Sources: CDC · FDA