Egg Drop with Koya Tofu & Peas

Egg Drop with Koya Tofu & Peas

I used soft green peas for a gentle spring-like flavor. Since this recipe includes aburaage, it has a light but full-bodied taste.

Ingredients: 4 servings

200 g in their pods
Koya tofu
2 blocks
Dashi stock
500 ml
2 teaspoons
Soy sauce
1 1/2 tablespoons
1 tablespoon


1. Reconstitute the koya tofu in lukewarm water. Tightly squeeze out the excess moisture and cut into bite-sized pieces. Cut the aburaage into 6-7 mm wide strips.
2. Remove the peas from the pods and boil for 1 minute in salted water. Place the boiled peas in cold water and then drain.
3. Put the dashi stock, sugar, soy sauce, and mirin in a pot and turn on the heat. When it comes to a boil, add the koya tofu and the peas. Turn the heat to medium-low and simmer for 5-6 minutes.
4. Break the egg into a bowl and beat. Pour into Step 3, cover with a lid, and turn off the heat. When the egg becomes cooked to your liking, it's finished.

Story Behind this Recipe

When I saw the peas in the supermarket, I remembered the side dish we used to eat a long time ago. My mom always added deep aburaage for flavor.