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How to make vegan egg drop soup
Heat the soy milk in a saucepan to 180 f (80 c), measuring the temperature with a soup thermometer.
Stir the milk constantly with a wooden spoon to prevent scorching.
Combine the epsom salt and the boiling water, stirring well to combine.

Select from: +This creates the coagulant that will separate the soy milk into curds and whey. Pour half of the coagulant into the soy milk and stir it once.; +Reduce the heat to low and allow the mixture to simmer for 5 to 7 minutes. Then remove the pan from the heat and wait for your soup to cool to room temperature.; +Combine the banana peels, peeled and dried-peas, and ginger together. Pour this mixture into the saucepan and bring this water to a boil on medium-high heat.; +Make sure that you're heating the water and addition space before you begin. Epsom salt can be purchased at very low prices at food supply stores.;
This creates the coagulant that will separate the soy milk into curds and whey. Pour half of the coagulant into the soy milk and stir it once.