It's no longer a secret that soybeans are little all-rounders in the kitchen. But not only in the form of tofu or other soybean products, but also in this recipe, the little bean has made a fixed place for itself in the menu. In China, soy has been one of the most important basic foods for about 5,000 years and is known as the "sacred grain". The soybean made a name for herself in Europe comparatively late, starting in the 20th century. To this day, it is considered one of the most important crops in the world and is cultivated throughout Europe. Soya is also cultivated in Germany and thus does not have to have long transport routes.