Pour the soy curls into a strainer and sift out the powder and small bits. (These give the chick'n an off texture when they rehydrate and stick to the larger pieces, so it is much better to remove them now.)

Transfer the strained soy curls to a large glass bowl.

Bring 8 cups of water to a boil, then mix in the Magical Broth Powder and salt. Pour the broth over the soy curls and stir for a minute to be sure all the soy curls are absorbing the broth. Set a timer for 20 minutes. (Stir occasionally if you are in the kitchen, but this isn't essential.)

Pour the hydrated soy curls and broth into a strainer over your sink, then place the strainer with the drained soy curls in the bowl for ten minutes to cool enough to handle.

The soy curls are still too wet for the best texture, so put them in a nut milk bag or layered cheesecloth to squeeze an additional 5 oz of broth out. 

Spread the soy curls out on a rimmed baking sheet, then sprinkle them evenly with the remaining 2 TBS of Magical Broth Powder. Toss the soy curls with your hands until there is no more loose powder on the pan.

That's all there is to do! You now have 1 1/4 pounds of delicious seasoned chick'n strips that are ready to use however you like! Store in a sealed container for up to four or five days in the fridge, or freeze for up to 2 months.