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-
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
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.

Open on YouTube
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

Statistics from the YouTube Data API, tracked by FameX. Views per hour, revenue and comparisons are FameX estimates.