I like to make my huel kinda thick (125g huel in 350g water), shake it and then consume it out of a bowl with some Tamari soy sauce on top. I sometimes add a couple of drops chili sauce (as far as i know the chilisauce i have is only made out of chilis and some sort of vinegar).
I had this cold and warm and liked it both but the consistency got thicker when i used warm water.
But I think it’s important to take a good tamari soy sauce, one you really like and not a cheap overly salty one - because you obviously gonna taste it a lot.
Maybe I’ve got to add that I really really like the taste of the unsweetend one without anything added to it - sooo i may have a special taste haha