Top Rated Soybean Recipes

Soybean Salad
This light and flavorful salad uses fresh soybeans and cucumbers for a refreshing summer side dish. 
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5
Easy to make and good for you, these soy nut clusters will win you over as soon as you pop one in your mouth. 
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4
Tamarind Dorade
If you've never had it before, dorade, also sold as sea bream in some markets, is a wonderful firm, white-fleshed fish that cooks quickly and has a mild flavor. A neat little trick we use to get the skin nice and crisp is to lay another, smaller sauté pan on top of the fillet as it cooks.
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4
Fat-free ingredients and whole-grain cereal stir up a healthier-focused muffin, perfect for spring brunches or summer snacking.
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4
Cilantro Rice
Try this Latin-inspired side dish that goes well with fish, chicken, and steak. Cilantro adds a refreshing herbal flavor to the rice, while a little poblano pepper is blended in for some kick. It's an easy recipe that's sure to please everyone at the table. See all recipes with cilantro.
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4
Bacon-Wrapped Shrimp
Bacon-wrapped shrimp gets a quick and easy Latin-inspired twist with a smoky chipotle sauce and a garnish of grilled pineapple coins and avocado balls. Bacon makes just about anything better, but it really infuses the shrimp with a richness that is second to none. See all bacon recipes.
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4
Roasted Duck Noodle Soup
This recipe is great for any home cook interested in making an authentic dish from Thailand. The roasted duck is rich and flavorful thanks to soy sauce and fragrant spices, and the noodle soup uses fresh cilantro for a bright finish. This delicious recipe is courtesy of Thailand: The Cookbook, THE definitive Thai Cookbook.     
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4
Tempura Trout on Fried Green Tomatoes and Creamed Corn
This dish is a twist on a classic Southern staple, fried green tomatoes. Frying trout in tempura batter keeps it airy and crispy, and using fresh kernels for the creamed corn keeps the flavors fresh and light. This style of cooking is typical of the dishes we serve at Inovasi, which draw upon flavors from around the world to make innovative versions of familiar dishes. See all corn recipes. Click here to see 5 Creative Recipes for Green Tomatoes.
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3.8
Pan-Seared Scallops with Sunchoke and Meyer Lemon
Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for garnish. A Meyer lemon purée and brown butter lemon sauce add some fruitiness and richness to perfectly cooked scallops.
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3.666665
Mom’s BBQ Chicken (Umma’s Dak Gogi)
My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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3.666665
Beef Soup
Any trip to Taiwan requires at least one bowl of traditional beef noodle soup; the stew, beef, and often handmade noodles are just a bit spicy, occasionally too salty, and always, always filling enough to fuel another three hours (minimum) wandering through night markets.Click here to see The Slow Cooker Challenge. Click here for more of the 101 Best Slow Cooker Recipes
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3.636365
Spiced Crepes
A chilla is a popular Indian snack that’s full of flavor and texture. When the batter is loaded with shredded vegetables, the result is thick and pancake-like. I prefer a thin chilla that’s filled like a crepe. Actually, depending on how you fold a chilla (also spelled cheela), you may have something that looks like a taco or an enchilada. One of the most popular chilla fillings is a mixture of paneer, tomato, and onion. Some modern Indian cooks substitute tofu as a type of "soybean paneer." That approach works really well if you grate super-firm tofu into thick shreds. As the tofu warms up during cooking, it softens to reveal its natural richness, becoming practically indistinguishable from paneer.  Chilla batter is usually made of garbanzo bean flour (besan), available at South Asian, Middle Eastern, and health food markets, or soaked and ground mung beans. I like the ease of using flour and lighten it with rice flour (Asian and non-Asian brands work), which also helps crisp the crepes. Chillas are terrific as snacks but can also be part of a breakfast, lunch, or brunch. Click here to see 5 Unusual Ways to Use Tofu.  
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