How to Make Vegan Egg Drop Soup

Step-by-Step Guide

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   Step 1: Heat the soy milk in a saucepan to 180°F (80°C)

   Stir the milk constantly with a wooden spoon to prevent scorching.
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   Step 2: measuring the temperature with a soup thermometer.

   This creates the coagulant that will separate the soy milk into curds and whey. ,,, Within about 30 seconds, the soy milk should separate into white curds and amber whey. ,,,, The amber whey will flow through the sieve, straining the curds.
   
   You can either sieve the curds and whey over a bowl, if you want to preserve the whey, or you can sieve them over your sink and allow the whey to go down the drain. ,, Lay them out flat rather than piling them up. , Do not apply any pressure to the curds while they are drying.
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   Step 3: Combine the Epsom salt and the boiling water

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   Step 4: stirring well to combine.

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   Step 5: Pour half of the coagulant into the soy milk and stir it once.

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   Step 6: Remove the saucepan from the heat and allow the mixture to stand for 10 minutes.

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   Step 7: Stir it again.

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   Step 8: If separation does not occur

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   Step 9: or if the liquid is milky instead of amber

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    Step 10: then add additional coagulant

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    Step 11: making sure that the water temperature of the coagulant is very hot.

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    Step 12: Stir the soy milk once again and wait for separation.

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    Step 13: Drape a sieve with cheesecloth.

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    Step 14: Pour the soy milk curds and whey through the sieve.

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    Step 15: Place the curds in a bowl and use a wooden spoon to break them up into small pieces.

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    Step 16: Fold two paper towels and empty the curds from the bowl onto the paper towels.

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    Step 17: Layer two more folded paper towels on top.

Detailed Guide

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