Lately the kiddos have been really into “Make Your Own. . .” for dinner. It doesn’t matter what it is—tacos, salad, noodles, etc—as long as it’s Make Your Own. Of course this is more work for me—cutting everything up, putting it into little serving books, using a gazillion spoons—but, I’m indulgent so I do it. Last night was Make Your Own Miso Soup night. Miso soup is the easiest thing on earth: hot water, miso, and wakame seaweed. Then you can add in whatever veggies, protein, and/or carbs you like. I had a random assortment of add-ins last night: cubed tofu, sugar snap peas, soba noodles, pea sprouts, carrots and shumai dumplings (not at all traditional). For lunch, I turned the leftovers into cold noodle salad with a little teriyaki sauce and sesame oil. There were exactly six little dumplings left over, so into the lunch boxes they went. Oh, and while I was at the Asian market buying white and yellow miso, I couldn’t resist grabbing a giant bag of shrimp chips, so the lucky kiddos also get shrimp chip in their lunches today. Shrimp chips are one of those things: you either love them or you hate them. They are salty, fishy and full of MSG, but I’m a crazy card carrying member of the shrimp chips fan club. I think I discovered shrimp chips and my love of all things Asian when my family moved to Guam in the fifth grade. I’ve been hooked on shrimp chips ever since.