Combine the wheat gluten, garlic powder, onion powder, the smaller portion of water (1/4 Cup for 5oz and 6oz, 2/3 Cup for 7oz and 8oz), and the smaller portion of tamari (teaspoons) together in a bowl; massage and knead until a dough forms and let rest.

Bring a pot of the larger portion of water and the larger portion of tamari to a boil.

Add in the ginger and mix until fully incorporated.

Using a wet knife, slice the gluten dough into pieces or strips.

Reduce the boil to a simmer, and simmer the gluten dough in the ginger-broth, covered, for 45 minutes to an hour, checking occasionally to add more water or tamari depending on flavor preference.