In Jain dharm, soybean can be eaten with some care:

1. Soybean is a bean (pulse), not a root.

- Roots like potato, onion, garlic, carrot, radish etc. are avoided. - Soybean is a seed, like chana, rajma, moong, so it is generally allowed.

1. How to make it more Jain-friendly:

- Soak properly (about 8–12 hours) before cooking, then throw away the soak water and wash once more. - Cook and eat fresh, preferably in daytime. - Avoid preparing it in a way that leads to fermentation (e.g., some very fermented soy products), because that multiplies microorganisms.

1. Fermented soy items:

- Very strict Jains often avoid things like strong fermented soy sauce, miso, tempeh, etc., due to heavy fermentation and more micro‑organisms. - Plain cooked soybean sabzi, curry, usal, etc. is normally accepted.

1. Sect / personal vows:

- Both Śvetāmbara and Digambara shravaks generally allow soybean as a pulse. - If you have taken any personal niyam (vow) with your guru or in your family, follow that first.

So, yes, soybean is allowed for Jains, if soaked, cooked fresh, and not heavily fermented.