Sanxian Mifen and Our Seasons

Yesterday's walk home met a breeze that made me crave a warm bowl of soup, and there were still ingredients left over from the weekend shopping. Apparently people in Hunan — Mao's hometown — start their day with a bowl of #sanxianmifen. Maybe that's just down to #ourseasons — about as unrealistic as saying "Koreans start every day with rice and hot soup." Hunan, meanwhile, positions itself as the true home of spicy food within China. (Move aside, Sichuan.) I checked the broth I'd simmered the night before going to bed (dried shiitake, onion, scallion, the shiitake soaking water, and the real star, chicken stock), seasoned some pork with plenty of pepper and salt, and got the bok choy, chives, and shiitake mushrooms ready. I boiled rice noodles, piled them in a bowl with the prepared ingredients, and poured the broth generously over the top. A mild, kid-friendly version of #sanxianmifen. #breakfast #breakfastgram