I didn't even realize it until today, but some outlets of Din Tai Fung in Singapore have a non-spicy version of their hot and sour soup. Doesn't that just make it merely a sour soup then?
Actually, even the "spicy" option of their hot and sour soup pictured above isn't that spicy. Nor sour. So it's a hot and sour soup that is neither hot nor sour. Having said that though, it's still deliciously teeming with all of those finely cut ingredients in there, even if it's missing the pig's blood that their Taiwan outlets have.
Plus, there's always vinegar and chili oil at each table for you to spike it with. Perhaps that's why they intentionally didn't make it too spicy nor sour.
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