Translation guide
In Japanese cuisine, 'egg soup' typically refers to a simple, comforting soup where beaten egg is drizzled into a clear broth, often with a few other ingredients. The most common and natural expression is かきたま汁 (kakitamajiru), but other terms exist depending on the specific style or context.
かきたま汁
egg soup (Japanese style)
A light, clear soup (usually dashi-based) into which beaten egg is slowly poured, creating thin ribbons or fluffy clouds. This is the most typical 'egg soup' in Japanese home cooking.
The standard term for Japanese egg drop soup. 'Kakitama' means 'stirred egg', and 'jiru' means 'soup'. It's a clear dashi broth with egg ribbons, often with a few greens or tofu.
夕食にかきたま汁を作った。
I made egg soup for dinner.
A more generic term, often used for Chinese-style egg drop soup or Western-style egg soups. It's widely understood but less specific than かきたま汁.
この卵スープはとろみがあっておいしい。
This egg soup is thick and delicious.
An alternative kanji spelling for かきたま汁. Same meaning and usage, but the kanji 卵 is used instead of 玉.
かき卵汁は簡単に作れる。
Egg soup is easy to make.
A thicker, cornstarch-thickened soup with egg ribbons, often containing ingredients like chicken, corn, or crab. Common in Chinese restaurants in Japan.
Literally 'egg-bound soup', this term is often used for Chinese-style egg drop soup where the egg is stirred into a thickened broth.
中華料理店で卵とじスープを頼んだ。
I ordered egg drop soup at the Chinese restaurant.
A descriptive phrase meaning 'Chinese-style egg soup'. Useful when you want to specify the cuisine.
今夜は中華風卵スープにしよう。
Let's have Chinese-style egg soup tonight.
A soup where egg is a primary ingredient, but not necessarily in ribbons. Could be a creamy soup with egg, or a clear broth with poached egg.
A general phrase meaning 'soup with egg in it'. It can cover various Western-style soups that contain egg, such as egg drop soup with vegetables or cream-based egg soup.
卵入りスープは栄養がある。
Egg soup is nutritious.
かきたま汁 specifically refers to the Japanese clear soup with egg ribbons. 卵スープ is a broader term that can include Chinese egg drop soup, Western egg soups, or even instant soup mixes. If you're talking about a traditional Japanese home-cooked soup, use かきたま汁.
To make かきたま汁, prepare a dashi broth, season with soy sauce and salt, then slowly pour beaten egg into the simmering broth while stirring gently. The egg will cook into thin ribbons. Add chopped green onions or mitsuba for garnish.