noun
egg drop soup; egg flower soup
A clear soup with beaten egg poured in, forming fluffy ribbons. Common in Japanese home cooking and often part of かきたま汁.
夕食にかきたま汁を作った。
I made egg drop soup for dinner.
かきたまは、ふわふわの卵が特徴です。
Egg drop soup is characterized by its fluffy egg ribbons.
Rare kanji form; 掻く is rarely used in this compound.
From 掻き (kaki, 'scratching' or 'stirring') + 玉 (tama, 'ball' or 'egg'), referring to the way beaten egg is stirred into hot broth. The kanji 掻く is rarely used in modern writing.