CookingSAMUKICHI -Japan food studio-STOP Ruining Vegetable Soup ❌ Do THIS for Unbelievably Delicious Soup Every Time! ✅ | Japanese Chef
STOP Ruining Vegetable Soup ❌ Do THIS for Unbelievably Delicious Soup Every Time! ✅ | Japanese Chef
Long-form12:558.6× channel median
Published Mar 18, 2026, 11:50 PM · 6mo ago
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
Hands only · confirmed$Likely
Views
2,793,886
+256 views/hour
Likes
60.1K
2.1% of views
Comments
1.5K
0.05% of views
Checked every 24 h while the video is this age · last check 7h ago · next in 974 min. YouTube itself updates public counts with a short delay.
Views / hour now
256
measured 7h ago
Peak views / hour
256
7h ago
Avg views / day
13.3K
since upload
First 24 hours
—
not tracked from upload
vs channel median
8.6×
Rank in channel
#2
of 20 tracked
Engagement
2.2%
likes + comments / views
Est. ad revenue
$11,176–$25,145
lifetime, $4–9 RPM
Views over time
0 readings · line: total views · bars: views gained per hour
Live tracking started
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Description
Stop making bland vegetable soup! ❌
In this video, I’ll show you the Professional Japanese Chef's technique to draw out deep, natural umami from simple vegetables—without using bouillon cubes. ✅
This healthy, nutrient-rich recipe is low-sodium, heart-healthy, and packed with flavor. Learn the secret "sweating" method to create a rich flavor base that changes your cooking forever!
【The Pot Used in This Video】
• Nakao: Yukihira Saucepan
Amazon.co.jp: https://amzn.to/3GigLV6
【The Knife Used in This Video】
• Kurosaki Yu: Santoku Knife
Hocho Knife (Official Site): https://bit.ly/437pouf
--------------------------------------------------
【Vegetable Soup Ingredients (Serves 2–3)】
Carrots: 1/3 piece
Sweet potato: 1/4 piece
Garlic: 1 clove
Onion: 1/2 piece
Broccoli: 2 florets
Tomato: 1 piece
Water: 600ml (or substitute with dashi)
Bay leaf: 1 leaf
Salt: to taste
Pepper: to taste (add after turning off the heat)
Bonus Tip: Using Katsuobushi Dashi
Water: 600ml
kombu (dried kelp): 1 piece
Bonito flakes (katsuobushi): 15g
--------------------------------------------------
🔽 Chapters 🔽
0:00 Common Mistakes ❌
0:54 Step 1: Prep the Vegetables
1:45 Cut the Vegetables
4:33 Step 2: Build the Flavor Base
5:37 Step 3: Ingredient Order
8:50 Pro Tips: Water & Heat Control
11:35 Bonus Tip: The Golden Dashi 🇯🇵
--------------------------------------------------
【SAMUKICHI's Kitchen Tools】
• Sakai Takayuki: Nakiri Knife (For Vegetables)
Hocho Knife (Official Site – support & special offers available)
https://bit.ly/4oPkrPZ
• Sakai Takayuki: Gyuto Knife (Japanese Chef Knife)
Hocho Knife (Official Site)
https://bit.ly/46rFPUG
Amazon.co.jp
https://amzn.to/4cFBG0h
• Sakai Takayuki: Petty Knife
Hocho Knife (Official Site)
https://bit.ly/46rFfpY
Amazon.co.jp
https://amzn.to/4jIzdo9
・Kurosaki Yu: Santoku Knife
Hocho Knife (Official Site)
https://bit.ly/437pouf
• Oigen: Nambu Cast Iron Frying Pan
Amazon.co.jp
https://amzn.to/4mE6ZfJ
• Fujinos: Stainless Steel F
Tags
Vegetable SoupHow to make vegetable soupNo bouillon cubesNo stock cubesJapanese ChefUmamiSweating vegetablesHealthy soup recipesSoup from scratchClear soupProfessional cookingBest vegetable soupLow sodium soupPlant based recipesVegan soup
Details
- Published
- Mar 18, 2026, 11:50 PM
- Length
- 12:55 (775 s)
- Format
- Long-form
- Category
- —
- Audio language
- —
- Quality
- —
- Captions
- —
- Made for kids
- —
- Licensed content
- —
- Video ID
- ncpf0wQQVIg
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