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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.
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.