• Gather all the ingredients.
  
• The box says you do not need to soak, but I still recommend washing the koyadofu. Put 5 pieces koyadofu (freeze-dried tofu) in a bowl and pour hot water. The koyadofu will expand in about 10 minutes.
  
• Meanwhile, put 2 ½ cup dashi (Japanese soup stock) in a pot. I use cold brew kombu dashi for this recipe, leaving the kombu behind. Add 2 Tbsp mirin and 2 Tbsp sake.
  
• Add 1 Tbsp soy sauce, 4 Tbsp sugar, and ½ tsp Diamond Crystal kosher salt.
  
• Mix all together and slowly bring it to boil.
  
• While waiting for the broth to boil, wash the koyadofu in clean cold water once it expands. Be careful with the koyadofu as the inside still contains hot water.
  
• Like a sponge, let the koyadofu soak up the clean water and push it out a few times to clean. Hold the tofu flat between your hands. Squeeze the cloudy water from the inside of the koyadofu by pressing hard.
  
• Change the water in the bowl several times to clean all the koyadofu. Thoroughly wash out the cloudy water by repeating this process several times. Give it a final squeeze.
  
• Cut each koyadofu into 6 square pieces.
  
• Once the dashi-soy broth is boiling, add the koyadofu and cover with a drop lid (Otoshibuta – if you don’t have one, make one with aluminum foil). You do not use a regular lid on top. Simmer for 10 minutes on medium-low heat.
  
• When it’s about to finish simmering, prepare 5 snow peas by removing the tough strings. Add the snow peas in the saucepan and cook for 1-2 minutes, or until tender.
  

To Serve

• The koyadofu can be served immediately. Put the koyadofu, snow peas, and broth in a bowl and serve.
  

To Store

• Optionally, for stronger flavors, transfer the koyadofu and broth to an airtight container. Let cool to room temperature first and store in the refrigerator for a few hours, overnight, or up to 3–4 days, and in the freezer up to a month.
  
• After soaking for more flavors, serve hot, at room temperature, or chilled. If frozen, reheat before serving. I personally love chilled koyadofu that's been soaked for 1–2 days.