Egg Drop Soup: Tsukimi Traditions in a Swirling Bowl

Can you imagine sitting under a glowing autumn moon, warming your hands and spirits with a bowl of egg drop soup? In Japan, as the air gets crisp and families gather for tsukimi, or moon viewing, this gentle soup transforms from a quick comfort food to a celebration of the season.

What is egg drop soup?

Egg drop soup, called kakitamajiru or sometimes tamago no suimono in Japanese, is a dish with a long and winding story. Its basic form is delightfully simple: a hot broth—usually made from dashi, a staple Japanese stock with kombu (seaweed) and katsuobushi (bonito flakes)—swirled with gently beaten egg. Once you pour the egg into the simmering broth, it forms thin ribbons and floating clouds, turning an ordinary soup pot into something magical.

The origins of egg drop soup go further back than you might expect. In China, recipes for similar soups—where eggs are whisked into boiling broth—can be traced all the way to the Ming Dynasty (1368–1644). These China-born recipes traveled far, and by the time egg drop soup found its way to Japanese kitchens, it had become a beloved, cross-cultural comfort.

Cooks in Japan adapted it for their tastes, using lighter dashi stock rather than chicken broth, keeping the seasoning mild, and sometimes finishing with a dash of soy sauce or sliced green onion. As it spread across Japan, the soup became known for its soft simplicity, perfect for soothing the stomach and cheering the spirit.

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How does egg drop soup connect with tsukimi?

Families in Japan celebrate tsukimi every autumn, a festival devoted to admiring the year’s brightest full moon. It’s a gentle, joyful gathering—windows thrown open to the sky, the table laden with special foods, and everyone keeping one eye on the glowing moon.

Foods for tsukimi nearly always include eggs, since their golden color and round shape resemble miniature moons sitting atop noodles, rice, or even savory pancakes. These “tsukimi” dishes let everyone bring a bit of the sky into their meal.

During tsukimi celebrations, families might gather outside, wrap up in sweaters, and swap stories while ladling out steaming bowls of soup. The sound of slurping, the sight of the moon, and the feel of crisp night air—all come together, making egg drop soup as much a tradition as yearly decorations or poems dedicated to the harvest moon.

Why do people love egg drop soup at this time of year?

Part of the magic comes from how easy and forgiving this dish is. On chilly nights when the moon is big and round, you can whip up this soup using what you have at home in just a few minutes. There’s something special about the little moments: whisking eggs with chopsticks, pouring them slowly and carefully, watching the ribbons take shape.

Not to mention, each person gets to add their own favorite extras—like mushrooms, scallions, or even tiny star-shaped bits of carrot—and before long, everyone gathers around the table, hands cupped around warm bowls. The soup becomes a way to bring people together.

Another reason egg drop soup fits so well with tsukimi is the feeling it creates. The broth is light but intensely flavorful, and the egg ribbons are soft and cloud-like. It doesn’t overwhelm; it comforts. This dish is meant for reflection—on the moon, the changing seasons, and what it means to share food with people you love.

Fun twists on egg drop soup for moon viewing

The best thing about egg drop soup is that there are endless ways to make it your own, especially during tsukimi. Some families add a spoonful of miso for a savory spin. Others float thinly sliced mushrooms or drop in noodles, creating a heartier version. A playful touch might be a piece of mochi—rice cake—in the center of the bowl, letting it “melt” like the moon on warm soup.

Some cooks scatter a few green onions for a hint of color, while others like to finish with a sprinkle of ginger or a few flecks of nori seaweed. There’s no single “correct” way to serve it during tsukimi—the point is to let your soup become as imaginative and inviting as the season itself.

Why does this dish make tsukimi nights feel brighter?

Maybe it’s how the soup looks, or the spirit of kindness and creativity in each bowl. Every tsukimi night, soup and moonlight join together, turning a simple meal into the heart of the celebration. Have you ever had egg drop soup under a full moon? Or do you have a family dish that especially celebrates tsukimi? We’d love to hear your favorite autumn food moments or moon-viewing memories in the comments!