UF Malmö

Join us for this joint webinar about Shared Responsibility and Human Rights Abuse: The 2022 World Cup Qatar!

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As we cannot cook for you in the Kölsvinet, we are going to serve you a digital soup lunch. Our own chef from UF Malmö has made us an egg drop soup! Eftersom vi inte kan vara ute på plats och laga soppa kör vi idag en digital sopplunch. Vår egna kock i UF Malmö lagat en ägg drop soppa!... Recept/Recipe: Cayenne pepper cumin White/ black pepper 1 1/2 packets of hönsbuljong (chicken stock/bouillon) teaspoon soy sauce (more if you’d like it darker) 1 teaspoon cornstarch (optional) this is to make it thicker. 2 eggs, beaten chopped onions, and mushrooms, (or whatever vegetables they would like. They’re optional) 1. Bring a cup of water to boil in a pot. Break down the bouillon in the water until it makes the broth. 2. Fill a pot a little more than halfway, add vegetables (if any) 3. Add a thin layer of cayenne, white/black pepper, and spiskummin. The more you add, the more flavour there will be in the broth. 4. Let it come to a boil. 5. Add the soy sauce to your preference. I prefer mine darker, so I add more than a teaspoon. 6. If you'd like it to be thicker, mix a teaspoon of cornstarch with a teaspoon of water and add to the broth. The more you add the thicker it shall get. (Do this only after you’re satisfied with your broth and will not add anything else.) 7. Let it boil for 3 minutes. 8. Beat eggs in a separate bowl then slowly pour them into the boiling broth. Use a spoon to stir the soup and break the egg ribbons as they form in the pot. 9. Let it boil for another 2 minutes and then serve.