egg drop soup; egg soup
A clear Japanese soup with beaten egg poured in, often found in udon or soba dishes.
I pour egg drop soup over udon and eat it.
Egg drop soup is made by pouring beaten egg into hot broth.
A more general term for egg soup, often thicker and sometimes containing corn or other ingredients, while かきたま汁 specifically refers to the Japanese clear broth version with dashi.
Most common spelling; uses kana for the egg part and kanji for soup.
Alternate spelling using 玉 for egg.
Alternate spelling using 卵 for egg.
Rare kanji spelling using 掻く; not commonly used.
Rare kanji spelling; not commonly used.
Formed from かきたま, also written 掻き卵, and 汁 “soup.” The name refers to beaten egg stirred into hot broth so that it sets in thin strands.