Source : Webster's Revised Unabridged Dictionary (1913)

Soy \Soy\, n. [Chinese sh[=o]y[=u].]
   1. A Chinese and Japanese liquid sauce for fish, etc., made
      by subjecting boiled beans (esp. soja beans), or beans and
      meal, to long fermentation and then long digestion in salt
      and water.

   2. (Bot.) The soja, a kind of bean. See {Soja}.

Source : WordNet®

soy
     n 1: a source of oil; used for forage and soil improvement and as
          food [syn: {soybean}, {soya bean}]
     2: erect bushy hairy annual herb having trifoliate leaves and
        purple to pink flowers; extensively cultivated for food
        and forage and soil improvement but especially for its
        nutritious oil-rich seeds; native to Asia [syn: {soya}, {soybean},
         {soya bean}, {soybean plant}, {soja}, {soja bean}, {Glycine
        max}]
     3: thin sauce made of fermented soy beans [syn: {soy sauce}]
     4: most highly proteinaceous vegetable crop known [syn: {soybean}]