04/09/2026
Peak Asian Mom Moment — achieved 🥹✨
Growing up, soy was a staple in my home. My mom would make fresh soy milk, tofu, and my favourite—“tafu fa” (tofu pudding). A warm or cold glass of soy milk was as normal to me as milk before bed.
Years later, during an acupuncture internship in Taipei, Jonah and I found the sweetest women running a tiny breakfast shop. They made giant vats of fresh soy milk and tofu every morning. We’d stop by before hospital shifts, and you could feel how much joy they took in feeding people. It stayed with me.
When I became a mom, I always imagined I’d carry that tradition forward—making fresh soy milk for my kids. But life got busy, and store-bought became the default. We still love soy milk in our house, but nothing ever compared to what I grew up with.
So this feels like a full circle moment: I’m finally committing to making fresh soy milk at home. 💛
I just got a (new-to-me) Joyoung soy milk maker that does everything at the press of a button—soy, nut milks, h**p milk, all of it. Honestly, I’m super pumped!
I’ll report back on how it goes! And if you have tips, please send them my way since I am a newbie!
Also—since we’re here—I’ll be sharing more about why organic, non-GMO soy is actually a superfood, especially for hormone health (think: teens, perimenopause, post-menopause). It’s one of the most misunderstood foods that I’d love to demystify.
Stay tuned 🌱
