In a large bowl combine hot Water (3 cup) and Better Than Bouillon, No Chicken Base (1 1/2 tablespoon) until dissolved. Add dried Soy Curls (1 1/4 cup) and toss to coat in broth. Set aside to soak for a minimum of 30 minutes.
When the soy curls are marinated; drain in a colander over a bowl to catch the liquid to use in soups or gravy. Using your hands, squeeze out as much liquid as you can. Cut up the soy curls into popcorn-sized bites and place them into a large bowl.
To the large bowl, add Soy Sauce (1 tablespoon), Ground Black Pepper (1/2 teaspoon), and Aquafaba (6 tablespoon) and toss to coat. Add Corn Starch (1 tablespoon) and toss to coat again. Set aside.
Meanwhile, in another bowl add; All-Purpose Flour (3/4 cup), Corn Starch (1/4 cup), Baking Soda (1/2 teaspoon), Baking Powder (1/2 teaspoon), Dried Thyme (1 teaspoon), Dried Basil (1 teaspoon), Dried Oregano (1/2 teaspoon), Celery Salt (1/2 tablespoon), Ground Black Pepper (1/2 teaspoon), Dry Mustard (1/2 tablespoon), Paprika (2 tablespoon), Garlic Powder (1 tablespoon), Ground Ginger (1/2 tablespoon), Ground White Pepper (1 tablespoon), and MSG (1 teaspoon).
Give the soy curls a quick toss, and then toss into the flour mixture. Press into flour to coat well, dust off any excess flour, and place on a wire cooling rack.
Meanwhile, heat the Frying Oil (to taste) to 350 degrees F (175 degrees C). Cook a few pieces of popcorn soy curls in hot oil until golden brown, about 3-4 minutes, turning a few times. Do not overcrowd the oil or else they will not cook properly.
Remove the soy curls from the fryer and place on a wire cooling rack to allow excess oil to drip off.
Serve with your favorite dips!