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In many countries, especially those in Asia, breakfast is mainly soup. While Americans are slurping cereal at breakfast time many others are breakfasting on a hearty and nourishing soup. The Vietnamese enjoy a delicious bowl of pho, while the Japanese start their day with miso soup, a broth made from fermented soybean paste, and the Chinese favor congee, a rice soup-like porridge perked up with fish, vegetables and herbs. And, in Myanmar, “The Golden Land,” the people enjoy mohinga, which is considered the national dish. It is readily available all day in restaurants and roadside stalls. Mohinga may take on a special flavor based on the region and ingredients available but the basic concept is the same throughout Myanmar. Mohinga is usually a fish-based soup that includes garlic, onions, banana tree stem slices, ginger, fish paste, fish sauce, fried onions, crispy fried chick peas, sliced egg, and other seasonings including chili served over rice vermicelli. It has a bit of a “kick” to it.
The people of Myanmar are lovely, hardworking, always smiling, and very friendly. Could it be the soup and that little bit of chili that kick-starts their day also helps to create their warm personality? Maybe, maybe not. Regardless, mohinga, while good anytime of the day, is a delicious way to start and hearty way the day.