Bouillon has a tasty umami flavor, as does soy sauce. The umami in bouillon can come from added MSG (monosodium glutamate), while the umami in soy sauce is said to arise from naturally occurring glutamates.
What is the amount of MSG or naturally occurring glutamates in bouillon and soy sauce?
- In their concentrated forms
- Diluted in common stock recipes
Does one tend to have more? I’m looking for absolute mgs and percent!