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Japan · Drinks

Soy Matcha

5 min
50 kcal
1 serving

By eatmundo · July 12, 2026

Soy Matcha🇯🇵Irvan Ary Maulana · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Hot milk drink30 recipes from 19 countries

A creamy, dairy-free twist on traditional tea. The earthy notes of matcha pair beautifully with the mild, nutty sweetness of soy milk.

According to eatmundo's ingredient comparison, the closest dish to Soy Matcha from another cuisine is Vietnamese Ginger Soy Milk (Vietnam): the two share 33% of their ingredients.

Ingredients

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1 serving

How to Make It

  • 1

    Sift 1 teaspoon of matcha powder into a bowl to remove any clumps for a smooth texture.

  • 2

    Add 150ml of hot water (ideally around 80°C, not boiling) to the matcha powder.

  • 3

    Use a bamboo whisk to beat the mixture vigorously in a 'W' motion until a fine froth forms on top.

  • 4

    Warm 50ml of soy milk in a small saucepan or microwave-safe mug until just steaming.

  • 5

    Stir 1 teaspoon of honey into the soy milk until fully dissolved.

  • 6

    Slowly pour the frothed matcha into the cup containing the sweetened soy milk.

  • 7

    Stir gently once to create a beautiful marbled effect.

  • 8

    Enjoy immediately while the temperature is perfect and the aroma is fresh.

Frequently Asked Questions

What is Soy Matcha?

Soy Matcha is a Japanese beverage consisting of matcha powder, hot water, soy milk, and honey. It is typically consumed as a warm, nutrient-rich drink during breakfast or as a mid-day refreshment.

Why use 80°C water?

Boiling water makes matcha taste bitter; 80°C preserves its sweet, grassy notes.

Can I use almond milk?

Yes, but soy milk has a creamy protein structure that creates a better foam than almond milk.

Is the whisk necessary?

A bamboo whisk is best for aeration, but a small milk frother can work in a pinch.

Does the order matter?

Whisking the matcha separately ensures no clumps, which is key to a smooth, delicious drink.

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