Is it necessary to soak soya chunks overnight? The truth about prepping this plant protein

December 13, 2025 •

4 min read

Contrary to popular belief, preparing soya chunks does not always require an overnight soak. While a long soak is a traditional method for improving texture, numerous faster techniques are just as effective for making this versatile, high-protein ingredient recipe-ready in a fraction of the time.

Quick Summary

Overnight soaking is optional for soya chunks; faster methods using hot water or boiling for 15-30 minutes are highly effective for rehydrating this protein. The key to the best texture is proper rehydration and squeezing out excess water before cooking.

Key Points

Overnight soaking is optional: For most recipes, using hot water for 15-30 minutes or boiling for 5-7 minutes is sufficient and faster for preparing soya chunks.
Squeezing is crucial: After rehydrating, squeezing out all excess water from the spongy chunks is essential for achieving the best chewy texture and ensuring they absorb the flavors of your dish.
Soaking removes odor and improves digestibility: Prepping soya chunks in water helps remove the strong, raw flavor and reduces certain antinutrients, making them more palatable and digestible.
Use them directly in some recipes: If making a liquid-heavy dish like a curry or stew in a pressure cooker, you can often add dry soya chunks directly, where they will rehydrate and absorb flavor as they cook.
Nutrient content is largely unaffected: Soaking minimally impacts the protein content of soya chunks. The protein concentration per gram decreases after rehydration due to water absorption, but the total protein amount remains stable.
Texture varies by method: While overnight soaking can produce a denser, meatier texture, quicker boiling or soaking in hot water is sufficient for most uses and helps prevent mushiness.

Why is Soaking Soya Chunks Recommended?

Soya chunks are a fantastic plant-based protein, derived from defatted soy flour. In their dehydrated state, they are hard and indigestible. The primary purpose of soaking or boiling is to rehydrate them, but it also serves other important functions:

Improves Texture: Soaking turns the hard nuggets into soft, spongy, and chewy chunks that can effectively mimic meat in various dishes.
Removes Pungent Odor: Soya chunks can carry a strong, raw flavor or odor. A proper soak followed by rinsing helps eliminate this, leaving them neutral and ready to absorb other seasonings.
Reduces Antinutrients: Soaking and boiling can help reduce the levels of certain antinutrients, such as trypsin inhibitors and phytic acid, improving overall digestibility and nutrient absorption.

Faster Alternatives to Soaking Soya Chunks Overnight

For busy cooks, waiting all night is simply not practical. Fortunately, several quicker methods can achieve excellent results.

The Hot Water Method

This is one of the most popular and time-efficient methods for preparing soya chunks.

Place the desired amount of soya chunks in a bowl.
Pour very hot water over them, ensuring they are fully submerged.
Let them sit for 15 to 30 minutes, depending on the size of the chunks. They will swell and become soft and spongy.
Drain the hot water. Rinse the chunks with cold water and squeeze out all excess liquid. This final step is crucial for both texture and flavor.

The Boiling Method

For the quickest preparation, boiling is the way to go.

Add soya chunks to a pot of boiling water, with a pinch of salt if desired.
Let them cook for just 5 to 7 minutes until they are soft and expanded.
Drain the water, rinse with cold water, and squeeze out the liquid. This method is fast but requires careful timing to avoid mushiness.

The Pressure Cooker Method

If adding soya chunks to a recipe that involves a pressure cooker (like a pulao or curry), you may not need to pre-soak them at all. The liquid and pressure will rehydrate and cook them along with the rest of the ingredients, saving a step. This works best in dishes with plenty of sauce or liquid for the chunks to absorb.

Key Steps for Preparing Soya Chunks Properly

Following these steps, regardless of your chosen soaking method, ensures the best possible outcome for your dish.

Choose a Method: Decide whether to use hot water, boiling, or direct addition to a pressure cooker based on your recipe and timeline.
Submerge Completely: Make sure the chunks are fully immersed in water to ensure even rehydration.
Thoroughly Squeeze: After rehydration, rinsing with cold water and squeezing firmly is the most important step. This removes the bland soaking water and allows the chunks to absorb the flavorful seasonings and gravy of your recipe.
Season Generously: Soya chunks are neutral in flavor, so they need generous seasoning to shine. Consider marinating them after squeezing for optimal taste.

Overnight Soaking vs. Quick Methods: A Comparison


Feature	Overnight Soak (Cold Water)	Quick Soak (Hot Water, 15-30 min)	Boil (5-7 min)
Time	8+ hours	15-30 minutes	5-7 minutes
Energy Cost	None (unless water is heated)	Low (heating water)	Medium (boiling water)
Texture	Very chewy, meat-like	Chewy and spongy, excellent for most recipes	Spongy, can become mushy if overcooked
Flavor Absorption	Excellent, though less effective than quick methods where chunks are immediately cooked in masala	Very good, especially when squeezed thoroughly	Very good, requires thorough squeezing for best results
Overall Convenience	Requires planning ahead	Fast and effective for spontaneous cooking	Quickest, but requires attention to prevent overcooking

Nutritional Impact of Soaking

One common concern is whether soaking affects the nutritional content of soya chunks. While a small amount of water-soluble nutrients can be lost during boiling if the water is discarded, soaking itself results in minimal nutrient loss. In fact, cooking methods like soaking and boiling improve digestibility by breaking down some compounds. The total protein content remains the same; only its concentration per 100 grams decreases after rehydration due to the absorbed water. For accurate nutritional tracking, it is best to weigh the soya chunks in their dry form. An NIH study on soybean processing methods also noted that soaking and roasting can improve nutritional value by reducing anti-nutritional factors.

Conclusion

Ultimately, soaking soya chunks overnight is not necessary for most recipes. While it is a traditional method, modern quick-soaking techniques using hot water or boiling are highly effective and produce excellent results in minutes. The key to a great dish is ensuring the chunks are fully rehydrated, thoroughly rinsed, and excess water is squeezed out, allowing them to absorb the flavors of your chosen recipe. Whether you plan ahead or need a last-minute protein boost, a quick soak is a perfectly viable and efficient option.

NIH study on soaking and antinutrients

Frequently Asked Questions

No, dried soya chunks are hard and indigestible. You must always rehydrate them first by soaking or boiling before adding them to a recipe. For dishes with plenty of liquid like stews, you can add them directly, but the liquid will rehydrate them during cooking.

While overnight soaking is a traditional method, the main advantage is developing a slightly firmer, chewier texture that some prefer, mimicking meat more closely. However, quick soaking with hot water is generally sufficient and yields a great texture for most recipes.

No, soaking does not significantly reduce the overall protein content. The protein content per 100 grams decreases after soaking because the chunks absorb water, increasing their weight. For accurate nutritional information, measure the dry chunks.

Squeezing is crucial for two reasons: it removes the bland soaking water, and it expels compounds that can cause gas or bloating. A well-squeezed chunk is also like a sponge ready to absorb the flavorful masala or spices of your recipe.

The fastest method is boiling. You can cook soya chunks in boiling water for just 5-7 minutes until they are soft and expanded. After boiling, rinse and squeeze them thoroughly before use.

Soaking soya chunks in hot water typically takes 15 to 30 minutes. After this period, they should be soft and spongy. The key is to cover the bowl to retain heat and then squeeze out the water properly.

No, soya chunks must be cooked after rehydration. While soaking softens them, further cooking is necessary to ensure they are fully digestible and to allow them to properly absorb flavor from other ingredients.