Quinoa Pasta in Soybean Soup

I’ve been eagerly anticipating this big reveal day since the day I found out that I am officially one of….wait for it…wait for it… “The Recipe Reduxers!”  What does that mean, you may ask?

I wanted to come up with my own words to describe this first and only monthly challenge founded by three incredible Registered Dietitians, Regan Jones, Serena Ball, and Deanna Segrave-Daly, but how they worded it was perfect!

“As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach.  We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. ” (source)

Now you can understand my excitement, right?  How it works is that on the 21st of every month, all the members will post their recipes according to the given theme.

This month’s theme is “most memorable vacation meal.”  Although I wasn’t able to go this summer, I’ve spent my summers in Korea the past 3 years.  Korea is a beautiful country with 4 distinctive seasons.  The fall and spring are the best times to visit, but summer…well let’s just say even this Texas gal cannot handle the brutally suffocating months.  The fact that you walk around everywhere and are constantly fighting through a bustling crowd means runny makeup, unruly hair, wet shirts, and all around not a good look to sport.

Although this recipe that I’m about to share with you may not seem very impressive, noodles in soybean soup a.k.a 콩국수 was the most perfect dish I ate last summer.  The iced nutty soup was both hearty and refreshing  at the same time!

Traditionally, it’s made by soaking the soy beans, removing the skin, whirling them in the food processor until smooth and creamy, straining them through cheesecloth, and collecting the liquid to be used as the broth.

However, my life is already crazy as it is, so I decided to come up with an easier solution.  How?  I always have packs of tofu in the fridge.  One day  last week, I stared at in and thought, “well this is made from soy beans so why not just puree it?” And the rest is history.

Quinoa Pasta in Soybean Soup (GF, Dairy-Free, low-sodium, vegan)


  • 1 pack of tofu
  • 1/4 cup almond milk, unsweetened
  • 1/4 cup almonds, roasted
  • 2 Tbs honey
  • 2 Tbs sesame seeds, toasted
  • salt to taste (I used about 2 tsp)
  • tomatoes and cucumber for garnish
  • quinoa spaghetti or any noodle of your choice


  1. Add all the ingredients in a food processor and whirl until smooth and creamy.  Transfer to a container and refrigerate for at least 2 hours.
  2. Cook the pasta.  When cooked, drain and rinse in cold water.  Pour soy liquid over it.  Garnish with tomatoes and cucumber.  Put some ice cubes if you prefer.  Season with salt to taste.

I increased the nutritional value by adding almonds, almond milk, and quinoa pasta.  I wasn’t sure if I should use this pasta, as it’s normally served with thin somen noodles.  However, I thought it worked beautifully with the broth, which tasted nuttier than the one I had in Korea.

Of course, I can’t leave out the best accompaniment…kimchi

The hubby who NEEDS meat to feel complete was quite satisfied and was left feeling full after this simple meal that came together so quickly.

I had some leftover liquid so I added extra honey and drank it as a smoothie the next day!  So thick, creamy, nutty…good stuff!

I hope you enjoy this recipe!  And now it’s your turn…what’s your most memorable vacation meal?

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48 Responses to Quinoa Pasta in Soybean Soup

  1. I love the look of this – and it’s something I never would have thought of making! The flavour combinations sound fantastic.

    My most memorable holiday meal is strawberry crepes in Slovenia 🙂

  2. ashj88 says:

    Wow this looks really yummy, and what an interesting combination! I will have to try this one out. Also, welcome to the Redux!

  3. Linz says:

    This looks and sounds very good! I love how simple it seems to be to make (my type of recipe!). Your photos are gorgeous, too – like yoU! 🙂

  4. Yumm, this looks great! I love anything involving tofu, so I can’t wait to try this!

  5. Jeanette says:

    I’ve heard of this traditional Korean dish but never tried it. What an ingenious way to make it so easily at home!

  6. I LOVE soy bean soup, but yeah… I never made it because I was too lazy. 🙂 This recipe I can handle though. Looks amazing, and I bet the leftovers were delish too.

  7. Courtney says:

    This looks tasty! Does it taste like miso soup, or is it totally different?

  8. Stephanie says:

    Wow! What a delicious combination. I have never thought to puree my tofu to make a soup (obviously, I’ve never had the opportunity to travel to Korea… some day!). It sounds so refreshing and light, but I’m sure this dish is quite filling! Yum!

    • Min says:

      Yes! You must visit someday! It’s a fun place with many many delicious eats. It was so filling! I wasn’t hungry for another 4 hours which is very odd for me

  9. Congrats! This is so cool!

  10. Brittany says:

    Congrats girl! 8 years ago today I lost one of my best friends, and she was Korean. I’m going to make this soup in her honor! 🙂 Thanks for sharing!

  11. Kym says:

    BOOKMARKED! I love korean food… i love tofu…. i love pasta and I’ve been looking for easy and delicious recipes for carb days. This is perfect! Will let you know how it turns out! 🙂

  12. eatpraytri says:

    What a great idea! Congrats on being a part of the group! Your pictures are so gorg. That soup looks so good I just want to drink it right off the page!

  13. Welcome to Recipe Redux! You’re definitely off to a great start and this recipe is brilliant!!! Love it!:)

  14. Min this looks great! My husband is the same way, always needs meat in his meals 🙂 I love all our pictures, they look great!

  15. Great idea!! I love that you thought of this all by yourself, you’re so creative 🙂 A nutty, creamy, cold soup sounds pretty amazing right now, I need all those proteins! Never had quinoa pasta before, does it taste any different than regular pasta?

  16. This looks fabulous. And your pictures are beautiful by the way. The lighting in my place is hideous (hardly get any natural light)
    So happy to have you ReDuxing with us! 😉

  17. This looks so delish and unique…can’t wait to try and welcome to the Redux!

  18. I’m new to the Recipe ReDux too; it’s so exciting when they send you the Welcome email 🙂
    This looks so interesting! I will have to try it when it gets a little cooler outside. Thanks for sharing an easier version of the soup

    • Min says:

      Hi, Meme! I know exactly what you mean! I was super excited too! I’m going over to you now to check out your delicious creation 😉

  19. Lisa says:

    This looks so tasty!! Congrats on the new opportunity! 🙂 Yay!
    Your photos are so dang pretty! Love! Also, it was great meeting you at HLS!!

  20. Firstly CONGRATS on the new opportunity, it sounds really exciting. And secondly WOW- what a creative dish! This sounds so easy, yet an awesome combo of flavors. One of my most memorable vacation meals is from a Thai restaurant in London called Busaba- I am not usually the biggest fan of Thai food but this place is in a league of their own, especially their pad thai! It’s always on my “To Eat” list when I visit….I got my fix today for lunch :)!

    • Min says:

      Thanks, Khushboo! I say I love Thai food, but really it’s just pad thai and padseeu..haven’t tried anything else haha. Oh…pad thai…mmm…

  21. Ellie says:

    omgsshhhhhh 언니!!!! I think you are naturally talented with photography!! You’ve gotten good really fast, and I bet you’ll be amazing in a few months. 😀 And you don’t know how much i looooove 콩국수!!!!! when we meet someday face to face, let’s eat something korean. And then something exotic, haha. I think this is a pretty interesting take on konggooksooh–as I always see my momma grinding up the beans. And then it’s so tasty when you mix the leftover milk with salt! 😀 진짜 너무 멋진거 아냐?!

    • Min says:

      Hi, Ellie! no no no…Although I’m having tons of fun learning and just clicking away, there are soo much to know..You take amazing photos, and I’m encouraged by your words. I must be doing something right hehe. We seriously have to eat together one of these days! It’ll be soo much fun eating and 수다떨어잉 ;). I’m def not going to go through all that trouble..too lazy hehe

  22. This looks delicious! I just went to my grad school orientation today and there are two dietetic interns in my division. I wanted to ask if they had blogs! I was too shy to go right out and ask, but maybe next time! Maybe they do and are part of the recipe redux!

  23. The recipe redux series is one of my favorites! I’m especially enjoying this month’s theme; reading about travel food memories is so much fun. The broth in this soup looks perfectly thick and creamy! I love that you took a shortcut by using pureed tofu; I bet it adds more flavor and depth than strained soybeans. I’ve only tried two chilled soups in my life (gazpacho and creamy avocado), so I’d love to give this one a try!

  24. Oh this sounds so good.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  25. I’m late on responding to the ReDux posts but first of all, welcome aboard – so great to have you! I always want to experiment more with tofu and I love Korean food – look forward to making this!

    • Min says:

      Thank you for the warm welcome! I’m truly honored to be a recipe reduxer! I hope you like this recipe! And I’ll def try to post more tofu and Korean recipes!

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