Egg Drop with Koya Tofu & Peas

• 200 grams in their pods Peas
• 2 blocks Koya tofu
• 1/2 Aburaage
• 500 ml Dashi stock
• 2 tsp Sugar
• 1 1/2 tbsp Soy sauce
• 1 tbsp Mirin
• 2 Eggs

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

aburaage, sugar, soy sauce, mirin, eggs

Taken from cookpad.com/us/recipes/152300-egg-drop-with-koya-tofu-peas (may not work)