Is There MSG in Soups? An In-Depth Ingredient Guide

October 21, 2025 •

4 min read

According to the FDA, monosodium glutamate (MSG) is generally recognized as safe, but its presence is common in many processed products, including soups. This guide explores which types of soups typically contain added MSG, how to identify it on labels, and what natural alternatives exist for enhancing flavor.

Quick Summary

Processed soups frequently feature added MSG to enhance umami flavor, though many whole-food soups contain naturally occurring glutamates. It's crucial to check ingredient labels, as MSG can be listed under various names like 'hydrolyzed vegetable protein' or 'yeast extract.' The safety of moderate MSG consumption is recognized by health authorities, but some individuals may have a sensitivity to it.

Key Points

Pre-packaged soups often contain MSG: Canned, dried, and instant soups frequently list 'monosodium glutamate' or 'MSG' as an added flavor enhancer.
Natural ingredients also contain glutamate: Many whole foods like tomatoes, mushrooms, Parmesan cheese, and seaweed contain naturally occurring glutamate, which provides umami flavor.
Read ingredient labels carefully: Ingredients like 'hydrolyzed vegetable protein,' 'yeast extract,' or 'protein isolate' naturally contain MSG and must be listed on labels, but their names do not need to indicate they contain MSG.
Added MSG is considered safe by health organizations: The FDA and WHO consider MSG to be generally safe for consumption, though a small percentage of people may be sensitive to it.
Natural alternatives exist for enhancing flavor: You can boost the savory taste of homemade soups using ingredients such as dried mushrooms, miso paste, or Parmesan rinds instead of adding processed flavor enhancers.
Sensitivity to MSG is possible, but not a proven allergy: Symptoms like headaches or flushing reported by some individuals after consuming MSG are part of 'MSG symptom complex' and are typically mild and short-lived.

Understanding MSG: Added vs. Naturally Occurring

Monosodium glutamate, or MSG, is a sodium salt derived from glutamic acid, an amino acid naturally present in many foods. It is used as a flavor enhancer to produce a savory taste known as umami. However, there is a significant distinction between naturally occurring glutamates and added MSG. Naturally occurring glutamates are integral parts of whole foods, while added MSG is a refined additive. For many decades, MSG has been a controversial food additive, but regulatory bodies like the FDA consider it safe when consumed in moderation. The key for consumers is to understand where and how MSG is used in the products they buy and to be mindful of its presence, especially in processed foods like soups.

Where is MSG Commonly Found in Soups?

Not all soups contain added MSG. Its presence is most common in certain types of commercially produced soups, where it is used to intensify and balance flavors cost-effectively.

Canned Soups: Many large-scale commercial canned soups, such as certain chicken noodle varieties, often contain added MSG. The long shelf life of canned foods makes them ideal candidates for flavor enhancers to ensure a consistent taste profile.
Instant Soups and Noodles: The flavoring packets in instant noodle cups and dried soup mixes almost always contain MSG to give them a rapid and robust savory flavor. The low nutritional content of many of these products is masked by the flavor boost provided by MSG.
Restaurant Soups: Some restaurants, particularly fast-food and Asian fusion establishments, may use MSG to enhance the flavor of their broths and soups. It is always best to ask the staff about ingredients if you have concerns.

Identifying Added MSG on a Label

Since the FDA requires that added monosodium glutamate be listed on ingredient panels, you can check labels to make an informed choice. However, manufacturers sometimes use other ingredients that contain naturally occurring MSG without explicitly labeling it as MSG.

Common ingredients that contain naturally occurring MSG:

Hydrolyzed vegetable protein
Autolyzed yeast or yeast extract
Soy extracts
Protein isolate

Food Standards Australia New Zealand (FSANZ) notes that MSG can also be listed under its code number 621. Familiarizing yourself with these terms and numbers is the best way to avoid added MSG if you choose to do so.

Health Considerations and Natural Alternatives

Despite its 'generally recognized as safe' status, some people report short-term, mild reactions after consuming large amounts of MSG. Symptoms may include headaches, flushing, or nausea, leading some to prefer avoiding it. Fortunately, there are many natural ways to create delicious, savory soups without relying on processed additives.

Comparison Table: Added MSG vs. Natural Umami Sources


Feature	Added MSG (E621)	Natural Umami Sources
Composition	Sodium salt of glutamic acid, produced via fermentation	Glutamate from whole, unprocessed foods
Presence in Soups	Primarily in processed, canned, and instant soups	Naturally occurs when cooking with umami-rich ingredients
Perceived Flavor	Purer, more intense umami flavor	More complex, nuanced savory flavor profile
Typical Ingredients	Found in seasoning packets, bouillon cubes	Mushrooms, tomatoes, seaweed, anchovies, aged cheese
Associated Health Claims	Associated with mild, short-term reactions in sensitive individuals	No adverse health claims related to naturally occurring glutamate
Preparation Effort	Added instantly to enhance flavor	Requires simmering or slow cooking to release flavor
Sodium Content	Contains about one-third the sodium of table salt	Sodium content varies based on the ingredient and added salt

Flavorful Soup-Building with Natural Ingredients

Dried Mushrooms: Dried shiitake mushrooms are an excellent source of concentrated glutamate. Rehydrate them and use the soaking liquid as a flavor-packed stock. Powdering dried mushrooms also creates a versatile seasoning.
Miso Paste: A fermented paste of soybeans, miso is rich in umami. A spoonful stirred into soup toward the end of cooking adds a deep, savory complexity.
Parmesan Cheese Rinds: Don't throw away your Parmesan rinds. Simmer them in your soup broth to add a naturally salty and nutty flavor. They can be removed before serving.
Seaweed (Kombu): The Japanese have used kombu seaweed for centuries to create dashi, a flavorful broth rich in natural glutamates. This is a great, low-sodium option for enhancing broths.
Tomatoes: Cooking tomatoes, particularly fire-roasted or tomato paste, releases their naturally high glutamate content, adding depth to soups and stews.
Anchovies: A few mashed anchovies dissolve almost completely into a soup, leaving behind a rich, briny umami taste without being overtly fishy.
Yeast Extract: Though it sounds manufactured, yeast extract is a natural source of glutamates and a powerful flavor enhancer. Marmite or Vegemite are widely available examples that can add a meaty, savory depth.

How to Reduce MSG in Your Diet

For those who want to avoid or limit added MSG, the most straightforward approach is to reduce your reliance on heavily processed and pre-packaged foods. Cooking from scratch gives you complete control over your ingredients and seasoning. When shopping, pay close attention to the ingredients list on packaged products. For dining out, don't hesitate to ask restaurants about their use of flavor enhancers in their soups.

Conclusion

While many processed soups contain added MSG to boost flavor, it is far from a universal ingredient in all soups. The key lies in understanding the difference between added MSG and the naturally occurring glutamates found in whole foods like mushrooms and tomatoes. By checking ingredient labels and opting for homemade or naturally-flavored alternatives, you can enjoy delicious, savory soups while keeping complete control over what's in your bowl. Armed with this knowledge, you can navigate the soup aisle and menu with confidence, making choices that best suit your personal dietary needs and preferences.

For further information on the safety of food additives and specific product ingredients, the FDA website is a reliable resource. https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg

Frequently Asked Questions

No, MSG is not an artificial chemical in the traditional sense. It is a sodium salt derived from glutamic acid, an amino acid found naturally in many foods like tomatoes and cheese. The MSG added to food is typically produced through a fermentation process, similar to making yogurt or wine.

For packaged foods, you can tell if monosodium glutamate has been added directly, as the FDA requires it to be listed explicitly in the ingredients panel. However, many products contain naturally occurring glutamate from ingredients like yeast extract or hydrolyzed vegetable protein, which don't have to be identified as containing MSG.

The glutamate in added MSG is chemically identical to the glutamate found naturally in foods. The main difference is that added MSG is a concentrated additive, while natural glutamate is part of a whole food matrix and released more slowly during cooking.

A small subset of the population (less than 1%) may be sensitive to MSG and experience temporary, mild symptoms like headache or flushing, known as 'MSG symptom complex'. Researchers have not been able to consistently replicate these reactions in studies, and they are not considered true allergic reactions.

Foods that claim 'no added MSG' cannot have monosodium glutamate directly added as an ingredient. However, these products may still contain ingredients with naturally occurring glutamate, such as yeast extract, which can also provide a savory flavor.

Cooking from scratch gives you full control over the ingredients, ensuring no processed monosodium glutamate is added. However, if your recipes include ingredients like mushrooms, tomatoes, or Parmesan cheese, your homemade soup will still contain naturally occurring glutamate, which is responsible for its savory flavor.

The FDA and other major health organizations classify MSG as safe for consumption. Concerns about its safety often stem from early, poorly designed studies. While some people are sensitive to it, moderate consumption is not considered harmful to the general population.