Monosodium glutamate, commonly known as MSG, is a flavor enhancer used to intensify and deepen the umami, or savory, taste of food. Discovered by a Japanese chemist in 1908, it's a sodium salt of glutamic acid, an amino acid found naturally in many foods like tomatoes and mushrooms. While it is famously associated with Chinese cuisine, MSG is a global food additive found in a wide variety of processed foods, including many types of soups. For consumers wanting to monitor their intake, it's essential to know where to look. Both store-bought products and restaurant dishes can be sources, making label reading and informed ordering a key part of the process.
Store-Bought Soups with Added MSG
One of the most common categories for finding added MSG is in packaged and canned soups. Manufacturers use it to create a richer, more robust flavor profile that can appeal to a wide audience. The convenience of these products often comes with a trade-off in ingredient control for the consumer. It's not just the savory meat or vegetable-based soups; MSG can be found across many varieties.
Instant Noodle Soups
Instant noodles are a major source of MSG for many people worldwide. The dehydrated flavor packets included with brands like Top Ramen and Cup Noodles are formulated to provide a concentrated, umami-rich broth when mixed with hot water.
- Most seasoning packets for instant ramen contain monosodium glutamate.
- Some companies may use yeast extract or hydrolyzed protein, which contain naturally occurring glutamate.
- Some studies associate frequent instant noodle consumption with a higher intake of sodium and fat, in which MSG may play a role.
Canned and Boxed Soups
Many conventional canned soups and broths from major producers use MSG. Brands like Campbell's have varieties that do contain added MSG, though they also offer lines of products with no added MSG to cater to different consumer preferences. When shopping, always read the ingredient list to be certain. Some preservatives and additives in canned soups also contain high sodium content, which pairs with MSG to boost flavor and shelf life.
Restaurant Soups to Consider
While the "MSG symptom complex" is a controversial topic, some individuals still prefer to avoid it. Many consumers are aware of the reputation associated with Chinese restaurants. However, MSG use is not limited to Asian cuisine; fast-food chains and other restaurants can use it in their soups to enhance flavor.
Chinese Restaurant Classics
Several beloved soups from Chinese cuisine have traditionally included MSG. Examples include:
- Wonton Soup Broth: Recipes often add MSG to create that perfectly clear, savory broth.
- Hot and Sour Soup: The broth is often seasoned with MSG to balance the complex spicy and tangy notes.
- Egg Drop Soup: Some versions rely on MSG for a quick, savory boost that complements the light egg wisps.
It is important to note that many modern Chinese restaurants now proudly advertise "no added MSG" to attract health-conscious customers, but it's always best to ask the staff to be sure.
Decoding Ingredient Labels
To confidently identify added MSG in packaged foods, consumers must understand the different ways it can appear on an ingredient list. The FDA requires that all added MSG be declared, but it may not always be listed as "monosodium glutamate".
Common Terms for Added MSG or Naturally Occurring Glutamate
- Monosodium Glutamate: The most direct and explicit listing.
- Yeast Extract: A savory flavoring that contains naturally occurring glutamate.
- Hydrolyzed Vegetable Protein: A processed ingredient that enhances savory flavor and contains glutamate.
- Disodium Inosinate and Disodium Guanylate: These flavor enhancers often work synergistically with MSG to boost umami.
- Glutamic Acid: The base amino acid from which MSG is derived.
Homemade vs. Processed Soups: A Comparison
Making soup from scratch at home offers complete control over ingredients and flavor profiles, contrasting with the potential unknowns of store-bought versions. Here is a quick comparison.
| Feature | Homemade Soups | Processed/Store-Bought Soups |
|---|---|---|
| MSG Content | No added MSG unless desired. Flavor comes from natural ingredients. | Often contain added MSG and other flavor enhancers for convenience. |
| Umami Source | From naturally umami-rich foods like mushrooms, ripe tomatoes, soy sauce, and bones. | Primarily from added monosodium glutamate, yeast extract, or similar enhancers. |
| Sodium Control | Full control over the amount of salt added. | Often high in sodium due to preservatives and flavor enhancers. |
| Ingredient Quality | Fresh, whole, and nutrient-rich ingredients. | May contain additives, preservatives, and less fresh ingredients. |
| Effort & Time | Requires more time for preparation and simmering. | Quick and convenient, but with less ingredient control. |
Natural Umami Alternatives for Flavor
For those who prefer to avoid added MSG, there are numerous natural alternatives to achieve a delicious, savory depth in soups. These ingredients are rich in naturally occurring glutamate and can elevate any broth.
- Mushrooms: Varieties like shiitake and porcini offer a deep, meaty umami flavor.
- Soy Sauce: Provides a salty, umami kick. Fermented ingredients like miso paste also work well.
- Tomatoes: Cooked or concentrated tomato products like paste are excellent sources of natural glutamate.
- Parmesan Cheese: Aged hard cheeses are packed with savory umami flavor.
- Seaweed: Kombu seaweed is a key ingredient in Japanese dashi broth and is famous for its umami properties.
- Bone Broth: Slowly simmering bones creates a rich, complex, and deeply savory broth without any additives.
For further reading on the FDA's stance on MSG, you can refer to their Q&A on the topic [https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg].
Conclusion
Added MSG is a common feature in many types of processed and restaurant-made soups, particularly instant noodles and canned varieties, as well as many Chinese restaurant dishes. Identifying added MSG involves reading ingredient labels for specific terms like "monosodium glutamate" and others that contain naturally occurring glutamates like yeast extract. The decision to consume or avoid MSG is a personal one, but consumers can take control by making informed choices. Choosing homemade soups or seeking out products that explicitly state "no added MSG" are effective ways to manage intake, while natural umami-rich ingredients offer excellent alternatives for creating rich, flavorful broths.
