I had some produce to use up so I made this easy and comforting soup! The dumplings were an afterthought and I'm glad I made them. Extra comfort food-iness!
2 TB Earth Balance margarine
1/2 tsp. Vegemite (optional)
2 onions, cut into chunks
3 large carrots, chopped
3 cloves garlic, minced
1 tomato, cut into chunks
2 ribs of celery, sliced
3 small yellow potatoes, peeled and cubed
1 small broccoli crown, seperated into florets
4 -1" slices of firm or extra firm tofu
water or veggie broth
1 TB olive oil
1 tsp white miso
1 TB summer savory
1/2 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 TB soy sauce
2 TB cornstarch mixed with 2 TB water
salt and pepper to taste
For Dumplings:
1 cup flour (all purpose or white spelt)
2 tsp. baking powder
1/4 tsp. salt
1/3 cup plain rice, almond or soy milk
Heat margarine in a soup pot. Add Vegemite and stir around to let it dissolve with the margarine. Saute onions and garlic briefly then add all veggies and water to cover. Bring to a boil and add olive oil, miso, dried herbs/spices, soy sauce and cornstarch mixture. Lower heat and let simmer until veggies are tender.
Meanwhile saute slices of tofu in olive oil with salt and pepper until browned on both sides. Cut into cubes and set aside.
Prepare dumpling dough:
Mix flour, baking powder and salt in a bowl. Add rice milk and stir until dough forms. Add a little more rice milk if too dry.
When veggies are tender add tofu and bring soup back to a boil. Season with salt and black pepper. Add balls of dough by the teaspoon on top of the boiling broth. Cover and let boil for 5 minutes. Dough will double in size.