1 cup of Shimeji white
1 pack of Enoki
1 litre vegetable stock
1 Pak Choy
150 gr. Taugé
Salt / pepper
Heat the deep-fat fryer to 170° and overheat it to 200°. Peel the cassava and grate it with a coarse grater. Put the grater in the deep fryer and fry until golden brown. Pour the deep-fried cassava on a plate with kitchen paper and sprinkle it with some salt. Boil the eggs medium (not hard). Scare them well and cut them in half lengthwise.
Cut the Shimeji clean and remove the worst dirt with a brush or a piece of kitchen paper. Then steam them for 5 minutes. Put the steamed Shimeji in a bowl and sprinkle it with some salt. Leave the Shimeji to marinate and cool for 10 minutes and then place it on a plate with kitchen paper. Steam the bean sprouts for 5 minutes. Cut the enoki clean and put them in a bowl. Drizzle some sunflower oil on top and salt and pepper.
Spread them on a baking tray with baking paper and bake them for ± 7 minutes until lightly browned. Cut the trunk of the Pak Choy into pieces of ± 1 cm and the leaf into very thin strips. Cut the spring onion into rings. Spread some steamed shimeji, bean sprouts, the stem and the leaf of the Pak Choy, spring onion and 1 egg over a deep plate.
Carefully pour in some of the vegetable stock until the plate is full. Divide some of the fried enoki over the soup and finally place a large hand of the fried cassava on the soup.
Serving tip: To make the soup extra spicy you can season it with some sambal. For the sweet lover, you can serve with some soy sauce.