Some sources say to alternate warm and cold rinses. One says to go from warm to cold. Some don't mention rinsing temperature at all. Using this method, you can mix dry seasonings like herbs and chili powder in with the gluten flour, and you can mix wet flavorings like shoyu, miso, oil, and blended vegetables with the wet ingredients. Some people put garlic or onion powder in with the gluten flour, but I find them to have such an lingering and rancid aftertaste that I regret even tasting any food that contains them.
Any leftover slurry goes into the simmering broth.
Try using half soymilk,, half water for the liquid. Use a bit of oil as part of the liquid. One source suggests kneading it for a minute, letting it rest for 5 minutes, then kneading it a bit more. A couple say you don't have to knead, but I think that kneading helps to even out the texture. First, always rest your gluten for 30 minutes before cooking it.