noun
egg drop soup; egg soup
A clear Japanese soup with beaten egg poured in, often found in udon or soba dishes.
うどんにかきたま汁をかけて食べる。
I pour egg drop soup over udon and eat it.
かきたま汁は、溶き卵を熱いだしに流し入れて作ります。
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.
From 掻き (kaki, 'scratching' or 'stirring') + 玉 (tama, 'egg') + 汁 (shiru, 'soup'), referring to the technique of stirring beaten egg into broth.