I am interested in what side dishes or garnishes are traditional and inextractable from serving soup or stew like dishes around the world.
Feijoada seems to be a stellar and unique example in my opinion. There is something quite baroque in the accompniment of orange slices [what an interesting dynamic earthy black beans and bright, acidic oranges!?!], perfectly shredded & crisp fried greens, toasted cassava flour, as well as the different meats laid before you.
Pozole Verde is intriguing as well with the presence of a sheet of chicharron for crumbling over te pepita-based green soup, cilantro, limes.
In Germany I became Introduced to Maggi and since then an addict of the stuff in my soups.
Any other examples?