Soybeans are a vital crop that undergoes extensive processing to yield diverse products. They have been a staple in Asian diets for centuries. They have high productivity, rich nutrient content, and global recognition for its versatility as an edible oilseed, protein source, and vegetable. The fermentation processes, which involve the controlled growth of microorganisms, enhance the bioavailability of nutrients and impart unique flavors and textures. Fermentation methods include solid-state (e.g., tempeh) and liquid-state (e.g., miso, natto). They are high in protein, fiber, and essential fatty acids make better than animal protein; they can curtail the total cholesterol in blood serum, triglycerides, and low-density lipoproteins, which is effective in attenuating the effects of blood pressure, diabetes mellitus, cancer-related issues, and cardiac disorders. This chapter delves into the wide range of preparation methods, nutritional content, and potential health impacts of these soybean-based fermented products. Moreover, the increasing popularity of these products in contemporary diets is driven by a rising interest in plant-based eating and sustainable food practices. By bridging traditional fermentation techniques with modern nutritional research, this chapter focuses on the cultural significance and health advantages of soybean-based ethnic fermented foods, advocating for their inclusion in global diets to foster health and well-being.