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

Silky spring-green smoothie with pear, shiso, miso, and matcha.

Category Smoothie

Prep 12 minutes

Cook 2 minutes

Style Japanese

Technique Blanching

Diet Friendly Vegetarian

Daily recipe · May 14, 2026

A little about this dish

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.

A final fox tip

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.