Start by making the vegetable stock from 1 litre of water and 1 vegetable stock cube.

Chop the ginger and add it to the stock. Season with soy sauce. 

Boil the eggs for 6-8 minutes (however you like it). Cut them in half lengthwise.

Cut the breeding ground of the M. Shimeji and the M. Enoki. (All of the mini Eryngii can be eaten).

Tear off the leaves of the M. mini Shanghai (pak choi). Keep 4 leaves and cut the others into ± 1 cm pieces.

Add the Shimeji, Sugar Snaps and Paksoi cubes and cook for 5 minutes. Add the Enoki for the last 2 minutes.

Cut the spring onion into rings.

Divide all ingredients among 4 deep plates.

Pour in the vegetable stock. Finally, put a big handful of the fried cassava on top of the soup. You can also use mini chips.

Use Cassava fries:
Then heat the fryer to 170°. Peel the cassava and grate it with a coarse grater. Put the cassava in the fryer until it is golden brown. Place it on a plate with kitchen paper to dab off the oil.