How to Know If Soya Is Cooked

December 21, 2025 •

3 min read

While raw soybeans contain anti-nutritional compounds that inhibit protein digestion, proper cooking deactivates these substances, making the soya safe and easy to digest. Knowing when your soya is perfectly cooked is crucial for achieving the right texture and unlocking its full nutritional potential.

Quick Summary

Check for proper tenderness to determine if soya is cooked. For whole beans, a soft, mashable texture indicates doneness. Soya chunks should become spongy and pliable after boiling and rehydrating.

Key Points

Check for softness: For whole soybeans, a properly cooked bean will be soft and mashable when pressed between your fingers.
Observe rehydration: Soya chunks are fully cooked when they have expanded in size and become soft and spongy after boiling.
Perform a taste test: The flavor of properly cooked soya should be mild and nutty, with no hard, chalky, or raw-tasting core.
Inspect internal texture: A properly cooked whole soybean will have a uniform, soft texture throughout, not a harder center.
Avoid digestive issues: Ensure all soya, especially whole dried beans, is thoroughly cooked with heat to neutralize trypsin inhibitors and prevent discomfort.

Visual and Textural Cues for Cooked Soya

Determining if soya is cooked depends largely on the form you are preparing: whole dried soybeans or soya chunks (also known as textured vegetable protein). Each type has distinct visual and textural markers that indicate doneness.

How to Tell When Whole Soybeans Are Cooked

For whole soybeans, the process is similar to cooking other dried beans and legumes. The primary indicators are softness and tenderness. After soaking the beans for 6–8 hours or overnight, they will increase significantly in size. The cooking liquid will also produce a foamy grey substance that should be skimmed off during the initial boil.

The 'Press Test': The most reliable method is to perform a simple manual check. Take a cooked bean out of the pot and press it between your thumb and finger. A properly cooked soybean should be soft and mashable, not hard or crunchy.
Uniform Appearance: Another visual cue is the internal texture. If you break a cooked soybean in half, the inside should be a uniform, pale color and soft consistency, without any darker or harder sections in the center.
'Blow Test': Some experienced cooks suggest a traditional 'blow test.' If you scoop a spoonful of beans and blow on them, the skins should curl and peel back from the interior, indicating they are tender and cooked through.

Identifying Cooked Soya Chunks

Soya chunks are dehydrated and require rehydration and cooking. They are ready when they are soft, spongy, and have dramatically increased in size. This process typically takes only a few minutes.

Expanded and Soft: After boiling for 5–7 minutes, soya chunks will expand to several times their original size and become noticeably soft and spongy.
No Raw, Hard Texture: The dry, hard texture of the uncooked chunk will be completely gone. If any part of the chunk remains firm, it needs more cooking time.
Pliability and Firmness: While soft, they should not be mushy. They should hold their shape when handled but be pliable enough to absorb marinades and sauces.

Cooking Methods and Indicators

The method you choose for cooking soya also influences how you determine doneness. Whether it's a simple boil or a pressure-cooking approach, knowing the signs for each is key.

Stove-Top Boiling

This is the most common method for preparing both whole soybeans and soya chunks. For whole beans, a long, slow simmer is required after the initial boil and foam is skimmed. For chunks, a quick boil is all that's needed. For whole beans, the process can take several hours, whereas chunks are ready in under ten minutes.

Pressure Cooking

Using a pressure cooker can drastically reduce cooking time for whole soybeans. A pressure cooker can cook soaked soybeans to tenderness in 20–25 minutes, compared to several hours on the stove. For soya chunks, pressure cooking isn't necessary, as they cook very quickly through standard boiling.

Comparison of Doneness Indicators


Feature	Whole Dried Soybeans	Soya Chunks (TVP)
Appearance	Enlarged, plump, and smooth.	Significantly expanded from their dry size.
Texture	Soft, creamy, and mashable between fingers.	Spongy and pliable, but not falling apart.
Taste	Should taste mild and nutty; a hard, chalky taste indicates undercooked status.	Bland on their own, but fully rehydrated and ready to absorb flavors.
Internal Check	Uniformly soft throughout when cut or broken.	No hard or tough sections inside.
Rehydration	Fully rehydrated after a long soak and cooking time.	Rehydrated within minutes of boiling or soaking.

Food Safety and Undercooked Soya

It is important to ensure soya is thoroughly cooked, as raw or undercooked soybeans contain trypsin inhibitors, which can interfere with protein digestion and nutrient absorption. These inhibitors are destroyed by sustained high heat. Undercooked soya, especially whole beans, can lead to digestive discomfort such as bloating, gas, and stomach cramps. For this reason, it is always recommended to cook soya thoroughly and not to use low-heat methods like slow cookers for dried beans. The safety and texture benefits of proper cooking far outweigh the minimal effort involved.

Conclusion

Knowing when soya is cooked is straightforward, whether you're working with whole beans or dehydrated chunks. The key lies in physical indicators: softness and tenderness for whole soybeans, and a spongy, rehydrated texture for chunks. Following the recommended soaking and cooking times and using a simple test like the 'press test' ensures your soya is not only safe to eat but also perfectly prepared to absorb the flavors of your favorite recipes. Always prioritize thorough cooking to get the most out of this versatile and protein-rich ingredient.

Frequently Asked Questions

No, it is not safe to eat raw soya chunks or whole dried soybeans. They contain compounds called trypsin inhibitors that are destroyed by cooking, and raw chunks are very hard to digest.

Soya chunks typically need to be boiled for 5–7 minutes to become fully rehydrated, soft, and spongy. Some recipes may call for slightly more or less time, but this is a reliable average.

Undercooked whole soybeans will feel hard or crunchy when you press them. If the center is still hard or a different color when you cut one open, they are not yet fully cooked.

Yes, it is highly recommended to soak whole dried soybeans for 6–8 hours or overnight. This reduces cooking time and helps remove some of the anti-nutritional compounds for better digestion.

After boiling, you should drain the soya chunks, rinse them in cold water to cool them down, and then squeeze out the excess water. This removes the raw smell and prepares them to absorb marinades and seasonings.

It is not recommended to cook whole dried soybeans exclusively in a slow cooker. The low temperatures of many slow cooker settings may not be high enough to neutralize the anti-nutritional properties of the beans.

Squeezing out the water is crucial because it removes any residual raw taste and creates space for the chunks to absorb the flavors from the sauces, marinades, and spices you use in your dish.