RECIPE SUMMARY
Makes 1 Serving: Counts towards 1 Serving Protein
INGREDIENTS
DIRECTIONS
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.
Ingredients
Directions
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.