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Ozsprout  |  SKU: AW-SOYBEANS-500G-0197

Soybean Seeds – Sprouting & Cooking

$2.90
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Pickup available at OzSprout

Usually ready in 2-4 days

Care information

Proper storage and handling can help maintain seed quality and germination performance. Keep seeds sealed, dry and protected from heat, moisture and direct sunlight.

Storage: For best long-term storage, keep seeds refrigerated in a clean, airtight container or securely sealed packaging. A refrigerator at approximately 4°C provides a cool, stable environment that can help maintain seed viability. If refrigeration is not practical, store seeds in the coolest available dry, dark and temperature-stable location.

Moisture: Keep seeds dry at all times during storage. Excess moisture or humidity can reduce seed quality and encourage premature germination, mould or deterioration. Always reseal opened packaging promptly.

Removing Seeds from Refrigeration: Keep refrigerated seeds sealed while they return to room temperature before opening the package or container. This helps prevent condensation from forming on cold seeds and introducing unwanted moisture.

Temperature: Avoid repeated temperature changes and do not store seeds near ovens, heaters, windows, vehicles, sheds or other areas exposed to excessive or fluctuating heat.

Handling: Use clean, dry utensils when removing seed from larger packs and return the remaining seed to refrigerated storage promptly after use.

Before Sowing or Sprouting: Inspect seeds before use and discard any showing signs of moisture damage, mould, unusual odour or deterioration. When growing edible sprouts or microgreens, use clean equipment and drinking-quality water.

Best Quality: Use seed while fresh and follow any product-specific storage, germination and growing information provided in the Specifications, growing instructions or product packaging.

Delivery and Shipping

Shipping rates are calculated at checkout based on your order size and weight, delivery address and available carrier services. We use Australia Post and other carriers to provide suitable delivery options and rates.

Dispatch

Orders are generally packed and dispatched within 0–2 business days (Monday–Friday), excluding public holidays and unusually busy periods.

Delivery Times

Delivery times begin from the date your order is dispatched. As a general guide, Australia Post Parcel Post usually takes 2–6 business days, while Express Post generally takes 1–3 business days where available.

Regional and remote destinations may take longer. Orders containing seed sent to Western Australia, Tasmania or other biosecurity-controlled destinations may also require additional processing or inspection.

Delivery estimates are provided as a guide only and can be affected by carrier delays, weather, peak periods and biosecurity requirements.

Tracking

All shipped orders include tracking. Once your order has been dispatched, you will receive an email with your tracking information so you can follow its progress.

Authority to Leave

Depending on the carrier and delivery service, your parcel may be left in a safe location if no one is available to receive it. You can provide delivery instructions during checkout where supported by the carrier; however, specific delivery requests cannot always be guaranteed.

Local Pickup – Riverstone, NSW

Local pickup can be selected at checkout when available. Please allow approximately 2–3 business days for your order to be prepared.

Wait until we contact you to confirm that your order is ready and arrange a suitable collection time.

Please do not attend the warehouse without an appointment. All pickups are strictly by prior arrangement.

Seed Biosecurity – WA & Tasmania

Seeds and other plant material may be subject to state biosecurity restrictions.

Western Australia has specific entry requirements for seed, and seed consignments may be inspected by Quarantine WA. Tasmania also regulates the importation of viable seed, with additional requirements applying to certain species and consignments.

Requirements vary by seed species, quantity and destination and may change over time. Customers in Western Australia, Tasmania and other biosecurity-controlled areas should check current state requirements before ordering.

Where an order contains seed that cannot meet applicable biosecurity requirements, we may need to contact you before dispatch or remove affected products from the order.

Soybean Seeds – Sprouting & Cooking

Australian-grown soybeans for cooking, soy milk, tofu, tempeh and miso. Type 1 Brunswick is not suitable for sprouting; choose Type 2 Hayman for sprouts.

Description

Australian Soybean Seeds for Sprouting, Cooking & Soy Foods

Our Australian-grown soybean seeds are versatile whole soybeans for cooking, homemade soy milk, tofu, tempeh, miso and other traditional soy foods. Choose the variety to suit your intended use: Type 1 Brunswick is not suitable for sprouting; Type 2 Hayman is the option for growing soybean sprouts as well as cooking.

Type 1 – Brunswick: cooking and soy-food preparation only; not suitable for sprouting. Type 2 – Hayman: suitable for sprouting, cooking and soy-food preparation.

Type 1 – Brunswick Soybeans for Cooking & Soy Foods

Type 1 Brunswick is not suitable for sprouting. Use this variety for cooking and soy-food preparation.

The whole dry beans can be soaked and thoroughly cooked for soups, stews and other savoury dishes, or processed into soy milk, tofu, tempeh, miso and other suitable soybean foods.

Type 2 – Hayman Soybeans for Sprouting & Cooking

Hayman is an Australian-bred culinary soybean with large pale seed and a clear hilum. Its grain characteristics suit human-food applications, including tofu production, and it is the better OzSprout variety for customers wanting to grow soybean sprouts.

Hayman produces substantial sprouts with a firm texture and mild, nutty soybean flavour. Grow them in a Glass Sprouting Jar or another suitable sprouter and harvest while the shoots remain short and firm, generally within approximately 2–5 days.

Soybean sprouts are larger and more substantial than many other sprouts and work particularly well in stir-fries, soups, noodle dishes and other cooked meals. If you prefer the milder, juicy bean sprouts commonly associated with Asian-style cooking, see Green Mung Bean Sprouting Seeds.

Make Soy Milk, Tofu, Tempeh & Miso

Whole soybeans are one of the most versatile culinary pulses. After soaking, they can be blended with water and thoroughly cooked to make soy milk. Fresh soy milk can then be coagulated and pressed to produce homemade tofu.

Properly cooked soybeans can also be fermented with suitable starter cultures to produce tempeh, while soybeans can be combined with koji and salt for traditional miso production.

Dry soybeans may also be thoroughly cooked and eaten whole, roasted after appropriate preparation, or milled into soy flour using suitable equipment.

Grow Soybeans to Maturity

Viable soybean seed can also be planted outdoors in suitable warm growing conditions and grown through to maturity as a traditional soybean crop.

Hayman is an established Australian-bred variety developed for human-consumption grain and also has recognised agricultural uses for hay and silage production.

Important Preparation Information

Raw soybeans should not be eaten. Soybeans naturally contain heat-sensitive compounds including lectins and trypsin inhibitors, so whole soybeans should be adequately heat-treated before consumption.

We also recommend thoroughly cooking soybean sprouts before eating. This provides the safest preparation method for both the soybean itself and the general food-safety risks associated with raw seed sprouts.

Home & Bulk Australian Soybean Seeds

OzSprout soybean seeds are available from 500g through to 20kg bulk quantities, making them suitable for home sprouters, cooks, tofu and soy-milk makers, fermenters, food businesses and larger-volume users.

Select your preferred variety and pack size above to view current availability and pricing.

Growing & Harvesting Soybean Sprouts

For Type 2 Hayman only, follow the How to Sprout & Use Soybeans tab for soybean-specific soaking, rinsing, cooking and harvest instructions. For an overview of the jar setup, see How to Grow Sprouts in a Jar.

For washing, draining and refrigeration, follow How to Harvest, Wash & Store Sprouts.

How to Sprout & Use Soybeans

Soybeans are large seeds that absorb considerable water and expand during soaking. These sprouting instructions apply only to Type 2 Hayman. Type 1 Brunswick is not suitable for sprouting; use it for cooking and soy-food preparation.

Which Variety Should I Choose?

Hayman – Type 2: Recommended for sprouting. Also suitable for cooking, soy milk, tofu and other culinary uses.

Brunswick – Type 1: Not suitable for sprouting. Use for cooking, soy milk, tofu, tempeh, miso and other soy-food preparation.

What You Need for Sprouting

  • Approximately 4 tablespoons / 45–50g of Hayman soybeans
  • A clean 500ml wide-mouth glass jar or suitable sprouter
  • A sprouting lid or draining screen
  • Clean drinking-quality water
  • A draining stand, rack or bowl

Step-by-Step Sprouting Instructions – Type 2 Hayman Only

  1. Clean your equipment: Wash your hands and thoroughly clean the jar, lid and utensils.
  2. Sort the beans: Remove any visibly broken, damaged or deteriorated soybeans.
  3. Measure the seed: Add approximately 4 tablespoons / 45–50g of Hayman soybeans to a 500ml sprouting jar.
  4. Rinse thoroughly: Rinse several times using clean drinking-quality water.
  5. Soak: Cover generously with water and soak for approximately 8–12 hours.
  6. Drain completely: Discard the soaking water, rinse again and drain thoroughly.
  7. Position for airflow: Keep the jar tilted with the opening facing downward so excess water can escape and air can circulate.
  8. Rinse regularly: Rinse and thoroughly drain approximately 2–3 times each day.
  9. Maintain suitable conditions: Keep the jar at approximately 18–25°C, away from hot direct sunlight.
  10. Harvest: Soybean sprouts are generally ready within approximately 2–5 days, depending on temperature and your preferred sprout length.

Tips for Best Results

  • Use Type 2 Hayman for sprouting. Type 1 Brunswick is not suitable for sprouting.
  • Soybeans expand substantially after soaking, so do not overcrowd the jar.
  • Handle soaked beans gently because swollen soybeans can split.
  • Drain thoroughly after every rinse.
  • Never leave the beans sitting in standing water.
  • Maintain good airflow.
  • Loose seed coats may separate naturally during sprouting and can be rinsed away.
  • Harvest while the sprouts remain short and firm.
  • Discard any batch showing obvious mould, slime, decay or an abnormal smell.

Cooking Soybean Sprouts

Unlike many delicate leafy sprouts, soybean sprouts are best thoroughly cooked before eating.

They work particularly well in:

  • Stir-fries
  • Soups
  • Noodle dishes
  • Curries
  • Other cooked savoury meals

How to Cook Whole Soybeans

Whole dry soybeans require soaking and thorough cooking.

  1. Sort and rinse the dry beans.
  2. Soak for approximately 8–12 hours.
  3. Discard the soaking water.
  4. Rinse again and cover generously with fresh water.
  5. Bring to the boil.
  6. Reduce the heat and continue cooking until the beans are completely tender.
  7. Add additional hot water during cooking if necessary.

Cooking time can vary considerably with soybean size and age, so use tenderness rather than a fixed time as the final guide.

Making Soy Milk & Tofu

For homemade soy milk, soaked soybeans are typically:

  1. Soaked and rinsed.
  2. Blended with fresh water.
  3. Thoroughly heated.
  4. Strained to separate the liquid soy milk from the soybean pulp.

Fresh soy milk can then be combined with a suitable tofu coagulant and pressed to make tofu.

Fermentation Uses

Properly prepared soybeans can also be used to make:

  • Tempeh
  • Miso
  • Other fermented soybean foods

These processes require suitable starter cultures, controlled fermentation conditions and appropriate food-safety practices.

Food Safety

Soybean sprouts can be used in cooked dishes, while whole soybeans are also useful for cooking and soy-food preparation. Do not eat raw soybeans.

Raw soybeans naturally contain lectins and trypsin inhibitors that are substantially reduced by adequate heat treatment.

Soybean sprouts should also be thoroughly cooked before consumption.

As with all edible seed sprouts, maintain clean equipment, use drinking-quality water, drain thoroughly and refrigerate harvested sprouts promptly.

Storage

Store dry soybean seed tightly sealed in a cool, dry and dark location away from heat and moisture.

For longer-term storage, refrigeration can help maintain seed viability. Keep refrigerated seed sealed while it returns towards room temperature before opening the container to reduce condensation.

Specifications
  • Botanical Name
    Glycine max
  • Primary Use
    Type 1 Brunswick: cooking / soy milk / tofu / tempeh / miso; not suitable for sprouting. Type 2 Hayman: sprouting / cooking / soy foods / garden growing.
  • Variety
    Type 1 – Brunswick; Type 2 – Hayman
  • Seed Treatment
    Untreated
  • Country of Origin
    Australia
  • Germination Rate
    Type 1 – 0%; Type 2 – 90%
  • Thousand Seed Weight
    Approx. 240g
  • Soak Time
    8–12 hours – approx. 8 hours in warmer months and up to 12 hours in cooler months
  • Qty Seed per 500ml jar
    4 tbsp (approx. 45–50g) of Type 2 Hayman only. Type 1 Brunswick is not suitable for sprouting.
  • Ideal Growing Temp
    18–25°C
  • Harvest Time
    Type 2 Hayman sprouts: 2–5 days. Type 1 Brunswick: not suitable for sprouting.
  • Flavour
    Type 2 Hayman sprouts: mild, nutty and bean-like with a firm, crunchy texture
  • Growing Method
    Type 1 Brunswick: cooking and food processing; not suitable for sprouting. Type 2 Hayman: glass sprouting jar or purpose-built sprouter / cooking / soil growing.
  • Storage
    Store sealed in a cool, dry, dark place away from heat and moisture. Refrigeration can help maintain seed viability during longer-term storage.

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