The way soy sauce is made, the soy is essentially fermented/treated so the nutrients binding properties of soy are no longer there. So that's one negative of soy taken care of through the process of producing soy sauce. Now, there's that whole estrogen promoting aspect of soy which is actually an existing property of soy HOWEVER, you would need to consume A LOT of soy for that to ever be an issue.
Let's just say that in China and much of Asia, soy increasing estrogen is not an issue and in that region of the world, soy is a HUGE part of their daily diet (I'm Chinese, grew up on the stuff, ha ha, they consume A LOT of soy products, practically as ubiquitous as rice).
Hope that helps OP.