From above, two chilled clear glasses glow in soft jade-green tones, topped with a neat swirl of soy yogurt, a dusting of matcha, finely sliced shiso, and a few glossy pea shoots for a clean, modern, photo-ready finish.

Jade Pea, Pear & Shiso Smoothie

Name: Jade Pea, Pear & Shiso Smoothie
Prep time: 12 min
Cook time: 2 min
Total time: 14 min
Yield: 2
Cuisine: Japanese
Ingredients: sweet green peas, about 4 oz blanched and chilled; Japanese or Bartlett pear, 1 ripe pear cored and chopped; cucumber, about 3 1/2 oz peeled and chopped; unsweetened soy milk, 1 cup chilled; unsweetened soy yogurt, 1/2 cup, plus 2 tsp for garnish; shiso leaves, 4 leaves 3 left whole for blending and 1 finely sliced for garnish; white miso, 1 tsp; maple syrup or mild honey, 1 tsp; matcha powder, 1/2 tsp, plus a pinch for garnish; fresh lemon juice, 1 tsp; ice cubes, 6 cubes; pea shoots or microgreens, to taste for garnish; sugar, 1 tsp optional; fine sea salt, tiny pinch

Category Smoothie

Prep 12 minutes

Cook 2 minutes

Style Japanese

Technique Blanching

Diet Friendly Vegetarian

Daily Recipe: May 14, 2026

This smoothie leans into late-spring Japanese flavors in a way that feels fresh rather than obvious: sweet green peas bring silky body and a vivid jade color, while ripe pear, cucumber, and a little shiso add cool fragrance and gentle sweetness. Soy yogurt and a touch of white miso make it creamy and savory-sweet, and matcha creates depth and a striking layered green tone that photographs beautifully.

Ingredients (for 2)

Sweet green peas - about 4 oz - blanched and chilled
Japanese or bartlett pear - 1 ripe pear - cored and chopped
Cucumber - about 3 1/2 oz - peeled and chopped
Unsweetened soy milk - 1 cup - chilled
Unsweetened soy yogurt - 1/2 cup, plus 2 tsp for garnish
Shiso leaves - 4 leaves - 3 left whole for blending and 1 finely sliced for garnish
White miso - 1 tsp
Maple syrup or mild honey - 1 tsp
Matcha powder - 1/2 tsp, plus a pinch for garnish
Fresh lemon juice - 1 tsp
Ice cubes - 6 cubes
Pea shoots or microgreens - to taste - for garnish
Sugar - 1 tsp - optional
Fine sea salt - tiny pinch

Preparation

Step 1 - 🫛💧❄️

Bring a small pot of water to a boil. Blanch the peas for 1 minute, then transfer them to ice water to keep their bright green color. Drain well.
Step 2 - 🍐🥒🥛

Add the chilled peas, chopped pear, chopped cucumber, soy milk, 120 g soy yogurt, 3 shiso leaves, white miso, maple syrup or honey, matcha, lemon juice, ice cubes, and a tiny pinch of salt to a blender.
Step 3 - blender✨🥄

Blend on high for 45 to 60 seconds until completely smooth and creamy. Taste and add the optional sugar if needed, then blend again briefly.
Step 4 - 🥣🔍👌

For an extra-smooth texture, strain the mixture through a fine-mesh sieve if you like.
Step 5 - 🥛🥛💚

Pour the soup or smoothie into 2 chilled glasses.
Step 6 - 🌿🍵✨

Top each glass with a little extra soy yogurt, a pinch of matcha, finely sliced shiso, and pea shoots or microgreens.
Step 7 - ❄️🥄💚

Serve immediately while cold and vividly green.

Additional

If you want a fruitier version, replace half the cucumber with melon; for a more dessert-like finish, add a splash of vanilla and use roasted soybean powder as a garnish. Shiso can be bold, so start small if it's new to you. Kids can help by adding ingredients to the blender and decorating the tops with matcha and microgreens.