[header] How to make vegan egg drop soup [title] Heat the soy milk in a saucepan to 180 ° f (80 ° c), measuring the temperature with a soup thermometer. [step] Stir the milk constantly with a wooden spoon to prevent scorching. [title] Combine the epsom salt and the boiling water, stirring well to combine. 
[step] This creates the coagulant that will separate the soy milk into curds and whey. [title] Pour half of the coagulant into the soy milk and stir it once.