Clean, wash and chop the spring onions. Peel, wash and dice the potatoes. Heat 1-2 tablespoons of oil in a large pot, fry potatoes and spring onions in it. Pour on broth, add frozen peas, 1 tsp salt and a little pepper.
Bring to the boil, cover and simmer for about 15 minutes.
Heat 1 tablespoon of oil in a large frying pan, crisp up the bacon and remove. Roast slices of toast in hot bacon fat while turning them golden brown. Add some butter if necessary. Place 3 slices of bacon between 2 slices of toast and cut in half diagonally.
Roughly chop the wasabi nuts. Wash the mint, shake dry and pluck off the leaves. Add mint to the soup and puree everything. Season to taste with salt and pepper. Arrange the soup in deep bowls and sprinkle with wasabi nuts.
Add the bacon toast.