Ingredients

• 250 g silken tofu — drained
• 300 ml unsweetened soy milk — chilled
• 12 g white miso paste — none
• 30 g unflavored or mild vanilla plant-based protein powder — none
• 60 g cooked and cooled brown rice — soft
• 40 g cucumber — peeled and chopped
• 4 g fresh parsley — leaves only, roughly chopped optional
• 120 g ice cubes — none optional

Instructions

1. Add the silken tofu, chilled soy milk, white miso paste, and plant-based protein powder to a blender.
2. Add the cooked, cooled brown rice and chopped cucumber to the blender; include the parsley if using for a gentle fresh note.
3. Blend on low speed first to minimize foam and air bubbles, then increase to high until completely smooth and creamy, 30–60 seconds.
4. Add ice cubes if you prefer it colder and slightly thicker, then blend again until the ice is fully crushed and the texture is silky.
5. Taste and, if needed, add a small splash of extra soy milk to thin for an easy-sipping consistency.
6. Pour into small glasses, let sit for 1–2 minutes to allow bubbles to rise, then sip slowly, pausing if you feel any increase in nausea.