Does Ramen Have MSG In It? The Full Breakdown

November 18, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), added MSG is generally recognized as safe for consumption. However, the inclusion of monosodium glutamate (MSG) in ramen is not a simple yes-or-no answer, and varies dramatically between instant packaged varieties and fresh bowls from a Japanese restaurant.

Quick Summary

The presence of MSG in ramen is determined by its preparation. Instant packaged varieties frequently include added MSG, while traditional restaurant ramen relies on natural ingredients for its savory umami taste.

Key Points

Instant vs. Restaurant: Instant ramen seasoning packets typically contain added MSG, whereas authentic restaurant ramen often uses natural ingredients to achieve its savory umami flavor.
Natural Sources: MSG is derived from glutamic acid, an amino acid found naturally in many foods, including seaweed (kombu), tomatoes, cheese, and mushrooms.
Added vs. Natural Glutamate: The human body processes added MSG identically to the naturally occurring glutamate found in foods.
MSG Is Safe: Despite past controversies, regulatory bodies like the FDA classify MSG as "generally recognized as safe" (GRAS) for consumption.
Read the Label: Added monosodium glutamate must be listed on packaged food labels, but ingredients like yeast extract, which contain natural glutamates, do not require the same labeling.
Healthier Alternative: The main health drawbacks of instant ramen are typically its high sodium content and low nutrient density, not just the MSG.
Check with Restaurants: Since restaurants aren't required to disclose MSG usage, those with sensitivities should always ask a staff member about its use.

Understanding MSG: The Flavor Enhancer

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, a naturally occurring amino acid found in many foods. It is used as a food additive to enhance the savory flavor known as umami. While it has been unfairly stigmatized in the past, scientific consensus, including from the FDA, has deemed it generally safe for the general population. Concerns often stem from large doses or a sensitivity in a small subset of people, rather than its presence in typical food amounts.

Added MSG in Instant Ramen

For convenience and long shelf-life, instant ramen relies on flavor packets to deliver a savory broth. These packets very frequently contain added monosodium glutamate, often alongside other preservatives like Tertiary butylhydroquinone (TBHQ). The MSG provides that deep, rich umami taste that makes instant ramen so appealing and addictive. The primary health concerns associated with instant ramen are less about the MSG and more about the overall nutritional profile, which is often high in sodium and unhealthy fats, and low in essential nutrients like fiber and protein.

Some companies have responded to consumer pressure by removing added MSG from their products. For example, in 2017, Nissin announced a change to its Top Ramen formula to include reduced sodium, no added MSG, and no artificial flavors. It's crucial for consumers to read ingredient labels, as some manufacturers might remove 'added MSG' while the product still contains naturally occurring glutamates from other ingredients like yeast extract or soy sauce.

Natural Umami in Restaurant Ramen

In contrast to its instant counterpart, authentic ramen prepared in a restaurant typically achieves its rich, savory umami flavor through natural, high-quality ingredients. A traditional broth is simmered for hours, sometimes days, using bones, vegetables, and kombu (a type of seaweed) to naturally extract a deep, complex flavor. Many high-quality ramen shops pride themselves on this process and may not use added MSG. However, this is not a universal rule. If you are sensitive to MSG, it is always best to ask the restaurant directly about their practices, as some establishments might still use it to boost flavor, or use ingredients like soy sauce that contain naturally occurring glutamates.

How to Identify MSG in Food

Identifying MSG, particularly added MSG, requires careful reading of food labels. Here are some key points:

Monosodium Glutamate: The FDA requires added MSG to be clearly listed by its full name on ingredient panels.
Other Names: Manufacturers sometimes use ingredients that contain naturally occurring glutamates without listing 'MSG'. These can include: hydrolyzed vegetable protein, autolyzed yeast, yeast extract, soy extracts, and protein isolate.
Restaurant Dishes: As mentioned, restaurant menus are not required to state if MSG is used. Always ask a server if you have concerns.

Comparison: Instant vs. Restaurant Ramen


Feature	Instant Ramen	Restaurant Ramen (Traditional)
Source of MSG	Primarily added MSG in seasoning packet.	Natural glutamates from ingredients like kombu, mushrooms, and simmering bones. Some restaurants may add MSG.
Sodium Content	Often very high.	Can also be high, but quality can vary. Chefs may be more mindful of seasoning.
Ingredients	Highly processed, low-nutrient. Noodles are pre-fried for convenience.	Fresh, high-quality ingredients. Noodles are often made in-house or sourced fresh.
Overall Health Impact	Health risks often tied to high sodium, saturated fats, and lack of nutrients.	Generally a more balanced and nutritious option, but depends on preparation and toppings.

The Health Controversy and the Real Culprits

The persistent public fear around MSG, often called 'Chinese Restaurant Syndrome', originated from a non-scientific anecdote in a 1968 medical journal letter. Subsequent blinded studies have failed to consistently reproduce adverse effects in most people. For the vast majority, consuming MSG in normal quantities does not pose a health risk. The FDA maintains its GRAS status. For those sensitive to MSG, avoiding it is prudent, but it is important to remember that it is not the sinister ingredient it was once rumored to be. Instead, focus on the bigger picture of a healthy diet, as highly processed foods containing MSG often come with other issues like high sodium and fat. A useful resource to further explore the science behind this is Harvard Health's article on MSG.

Conclusion

The question of "Does ramen have MSG in it?" has a nuanced answer. While the popular, convenient instant ramen brands almost always contain added MSG for flavor, traditionally made, high-quality restaurant ramen relies on naturally occurring glutamates from fresh ingredients to achieve its savory depth. Concerns about MSG are often overblown and based on outdated information, but consumers wary of the additive should always check labels on packaged goods and ask restaurant staff directly. Ultimately, the overall nutritional quality of a ramen meal is a more important health consideration than the presence of MSG alone.

Frequently Asked Questions

For most people, the MSG in instant ramen is not harmful. Regulatory bodies classify MSG as generally safe, and the small amounts used in food are well below the threshold that causes mild, temporary symptoms in sensitive individuals. The high sodium and fat content of instant ramen are often the more significant health concerns.

No, not all brands contain added MSG. Some manufacturers have removed it in response to consumer feedback. However, it's essential to check the ingredient list, as the flavor packets often still contain ingredients with naturally occurring glutamates, like yeast extract.

Yes, many high-quality ramen restaurants, especially those focusing on traditional preparation, create their broth from scratch using natural ingredients that are rich in umami, and do not add MSG. However, this isn't guaranteed, so it's best to ask the staff about their practices if you are concerned.

The glutamate in added MSG is chemically identical to the glutamate found naturally in foods like cheese, tomatoes, and seaweed. The human body processes both forms of glutamate in the same way, and cannot distinguish between them.

To make MSG-free ramen at home, you can use homemade broth or a low-sodium store-bought broth and season it with natural umami-rich ingredients. Try adding miso paste, fresh mushrooms, seaweed (kombu), or a splash of quality soy sauce. A simple, fresh recipe can avoid packaged flavorings entirely.

The term 'Chinese Restaurant Syndrome' is largely considered a myth, originating from an anecdotal letter written in 1968. Studies have consistently failed to establish a direct causal link between typical dietary MSG and the reported symptoms. Instead, some suggest the bias was racially motivated and that the symptoms were more likely caused by other factors like high sodium or other dietary components.

For packaged foods, read the ingredient list and look for "monosodium glutamate" or other names that contain naturally occurring glutamates like "yeast extract" or "hydrolyzed protein". When dining out, particularly at restaurants using prepared sauces or stocks, ask the staff about MSG usage. Focusing on whole, unprocessed foods is the most effective strategy to limit overall intake of added additives.