Total Calories: 299
Yield: 14 cups
Preheat the oven to 375°F. To roast the peppers and garlic, place them on a cookie sheet, and put them in the oven for 45-60 minutes. (The garlic may take less time to roast than the peppers.) Each garlic clove will become soft and can be squeezed out of its skin after roasting. Turn the peppers several times during the roasting so all sides become charred. Remove the peppers when charred all over, and put into a plastic bag for 10-15 minutes. Remove the outer skins. You can break apart the peppers to remove the seeds, rinsing them under cold water.
While the peppers and garlic are roasting, sauté the tofu, onion, and mushrooms in the olive oil and soy sauce in a large soup pot. Stir until browned.
Cut the red peppers into bite-sized strips. Add the water or stock and the roasted peppers to the soup pot. Squeeze the garlic into the the soup, and bring to a boil.
Add the corn, dill weed, and salt to the boiling soup. Lower the heat and simmer for several minutes. Add Sage Dumplings right before you’re ready to serve the soup. If you are not ready to serve the soup yet, turn it off and leave covered until it is time to cook the dumplings.
Stir the dry ingredients in a small bowl.
Add the oil and water, and stir well until a sticky batter is formed. Be sure the soup stock is at a low boil, and drop the batter quickly, by tablespoonfuls, into the soup. Cover the soup while the dumplings simmer for 1¹?? minutes. Remove the lid and turn the dumplings over with a slotted spoon. Return the lid to the pot. Cook another 1¹?? minutes, then remove the soup from the heat. Serve several dumplings in each bowl with lots of the colorful vegetables and tofu to surround them.
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