The excellent Cooking for Engineers blog has posted a step-by-step guide for the boiling time needed for different consistencies of soft-boiled eggs: http://www.cookingforengineers.com/article/249/Soft-Boiled-Eggs. They also have a guide about how to soft-boil an egg: http://www.cookingforengineers.com/recipe/239/Soft-Boiled-Eggs.
If you haven’t been to Cooking for Engineers before, it’s a great place to find recipes that lays out EVERY step needed to complete the dish. Fantastic for beginning cooks, and for those who need detailed instructions.
For my soy sauce soft-boiled eggs, I would say that the photo at the 7 minute mark is probably closest to the consistency that is needed for my recipe, although I know some people in Malaysia eat them when the egg whites are still soupy.