Kids are full of surprises. 

Now, that doesn’t mean that they’re always surprising or looking for surprises. Research suggests that routines are healthy and stabilizing for children, and my experiences so far would not contradict that. Rigid schedules, not so much, but some patterns built into life help kids know what to expect and hopefully thrive in their environment. 

Brian and I have a few unique activities intentionally incorporated into part of our weekly first-grade kids’ class, and you better believe we have to do all of the things, and in the right order. Our foster daughter last year needed the exact same bedtime routine, down to the same phrases often, to feel settled for bed. Benson knows we wait for Daddy to come in from chores, then we eat breakfast, then brush our teeth, then get our vitamins — unless Daddy’s going right back out, then literally as soon as the cereal bowl is empty, Benson persuasively declares with his finger in the air, “One book.” 

At the same time, we all know kids are wild cards. We might be doing something the same way we’ve always done, and it elicits a totally different response. They might eat three bananas a day for two weeks, until you go to the store and load up again, and then they refuse to touch them. Kids can be refreshingly, hilariously, and exasperatingly unpredictable. 

My favorite recent illustration of this is from our kitchen the other day. I was clearing the table after supper, and turned away to put a few dishes up; by the time I turned around, our two-year-old was standing on the counter, naked, clutching a tortilla to his body. This is not something we have ever modeled nor ever expected to witness. Yes, I did get a picture (saving it for graduation or wedding), and no, the tortilla did not go back in the bag. 

Another instance is of a less dramatic nature, yet still quite surprising. I made a big ol’ pot of yosenabe, a Japanese soup where you basically make a good broth and then throw whatever else you want into it. This time, it was a few carrots, a small head of napa cabbage, a handful of shredded chicken, a little tofu...and a bunch of shiitake mushrooms. Well, it was a bunch, until Benson literally picked through his bowl of soup (technically it was Brian’s but the only way he’ll eat is off of Dad’s plate, that’s a whole other issue) and snatched out all the shiitake slices. When that was depleted, he moved on to the pot, pleading for mushroom after mushroom after mushroom. “One more,” he’d say each time I fished out another for him, until we had to shut him down for fear of digestive system overload. And because I wanted at least a few pieces left in the soup. 

Now, I was surprised at how intensely flavorful the shiitakes were. I’ve never cooked and maybe never eaten fresh shiitakes before, as they are more common dried; but they were discounted at the store so of course I had to try them. But that surprise was nothing in comparison to the surprise of Benson devouring them. In general, we are very pleased with how willing he is to try all sorts of new foods, but he’s still very much a two-year-old. We use a whole lot more bribery sauce (“yauce” is anything dippable: bbq, mustard, ketchup, sour cream...) than I anticipated ever needing for my child, and recently he’s been calling everything “picy.” 

But seriously, mushrooms? Strong, musty mushrooms, with their very “distinct” texture? You go, kid. Just please, leave a few for Mommy. 

Soup of Mushrooms and Other Stuff

While this soup is based on the idea of yosenabe I mentioned, I balk at actually calling it that since I think the most important part is technically the dashi — a very savory, deep broth based on dried seaweed, fishes, and other umami-rich ingredients. And I just used fresh chicken bone broth instead...but I did add the miso and soy sauce, so that counts for something, right? We are not typically a brothy-soup kind of family, but this hit the spot for us last week in that deliciously dreary weather. I know this week is hotter, but broth-based soup like this is lighter and still works well in warmer temperatures. 

Prep notes: Clearly we are voting for using shiitakes here, but if you can’t find them/they are prohibitive in price, creminis would be nice too. If you don’t have miso, you can add a little extra soy sauce, but I highly recommend picking some up, since it adds instant umami to anything. 

• 2 quarts good chicken broth, salted lightly

• several cups of vegetables, chopped — your choice!

• ¼ - ½ pound fresh mushrooms, sliced

• 2-4 cups cooked protein, in bite-size pieces — your choice! 

• ¼ cup white miso paste

• 1-inch piece of ginger, grated

• 1 tablespoon soy sauce

Bring broth to a simmer, then add in the vegetables; if they require different cooking times, just add in order as necessary. Add in the mushrooms and protein of choice, and simmer for a couple minutes. Dissolve the miso paste in a little water, then add to the soup, along with the ginger and soy sauce. Simmer once more for a minute or two, then serve. Add salt/soy sauce and chili flakes as desired. 

Amanda Miller lives with her husband, almost-two-years-old son, and whoever else God brings them through foster care on the family dairy farm in Hutchinson. She enjoys doing some catering, teaching cooking classes, and freelancing, but mostly chasing after her kid(s). Reach her at hyperpeanutbutter@gmail.com.