From the Star Wars Menu: “The Kitchen Strikes Back”

I wasn’t sure this would ever happen, but I let The Force flow through my mind and my kitchen and I succeeded in writing another cookbook. This one actually has three Star Wars recipes in it, as well as many other recipes inspired by Narnia, Game of Thrones, Seinfeld, and even the Enchanted Land in which I live, New Mexico. It is a wild culinary ride through whatever happened to move me in the past three years.

Here is a sample recipe:

Poe Pho (a.k.a. “Mmm… So Spicy Miso Soup”)

Perhaps before leading the rebels away from the Battle of Crait (in Star Wars: The Last Jedi), Captain Poe Dameron found some time to make up a bit of soup. Or maybe he had already packed a thermos. If he prepared this soup on Crait, at least he wouldn’t have any problems locating some salt. Finding a chicken might be problematic; would it be worthwhile to hunt for a vulptex? Hard to tell if those crystalline creatures would be appetizing, but you never know.

1 quart low-sodium chicken broth
1 cup water
¼ cup white miso (yellow is also fine; use red if you want to start off with a stronger and saltier flavor)
2 tablespoons soy sauce
1 tablespoon crushed ginger
1 tablespoon minced garlic
1 tablespoon Sriracha sauce (or more if you love it!)
1 tablespoon toasted sesame oil
1 cup cabbage, finely chopped
½ cup scallions, thinly sliced
½ cup carrot; peeled and shredded or cut into matchstick size
4 ounces mushrooms, thinly sliced
4 ounces snow pea pods; snip off stems, then cut vertically into thin slices
4 ounces cooked chicken, coarsely chopped
4 ounces very thin flour-type noodles or udon
½ cup loosely packed fresh basil, coarsely chopped

Optional Garnish:

Shredded carrot and/or shredded cabbage
Wasabi peas
A drizzle of toasted sesame oil
Crunchy chow mein noodles or crispy rice sticks

Combine the broth, water, miso, soy sauce, ginger, garlic, Sriracha, and sesame oil in a 4-quart saucepan. Whisk well and bring to a boil. Cook on medium heat 5 minutes, uncovered. Add the cabbage, scallions, carrot, mushrooms, snow peas, and chicken and continue to cook on medium heat for 5 minutes, uncovered. Stir a few times. Break the noodles into halves or thirds and add to the pot. Raise heat and cook, uncovered, 5-10 minutes, until the noodles are done according to the package directions. Stir a few times. Mix in the basil and cook another minute. Season, if desired. Garnish, as desired. Cover and chill leftovers. Serves 3-4.

Related Article: Star Wars Menu: Our “Shish-Ka-BOBA” is the Perfect Dish for Summer!

Vegetarian option — You could just use water instead of the chicken broth; omit the chicken and substitute a quarter pound of firm tofu, cut into ½″ cubes.

Spicy ideas — Simply increase the Sriracha, or add your favorite Asian-influenced sauce.

Makes a Perfect Gift for the Holidays!

The complete title of the book is “A Year of Comfy, Cozy Soups, Stews, and Chilis: Cooking for Halflings and Monsters, Volume 2.” It is available in paperback and ebook through Amazon and Barnes and Noble, and perhaps from other sources. For a signed copy with free domestic shipping, it is available from my Etsy shop, Elegant Sufficiencies.

Absolutely every item in my shop is 15% off until December 12! You may also purchase my first cookbook here, or get a “boxed set” of both.

The link to the shop itself is:

Astrid Tuttle Winegar

Astrid Tuttle Winegar is the author of “Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls” (in paperback and epub formats from your favorite online booksellers). She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband. Visit her website for more information: Astrid Tuttle Winegar | Cooking for Halflings & Monsters. Staff Reporter.