You reach for MSG and find an empty spot in the spice drawer. The substitute needs to match the umami boost without altering your recipe's balance.
We tested these swaps to see what holds up. Choose based on what's closest to the flavor you need, then adjust salt levels from there.
When you're out of MSG, **miso paste**, **soy sauce**, and **nutritional yeast** provide the strongest umami depth. Each adds savory richness but brings its own flavor signature-miso leans fermented, soy sauce adds saltiness, and nutritional yeast brings a nutty edge. The main challenge is adjusting salt levels since most swaps are saltier than MSG.
5 Simple MSG Swaps Without Big Changes
Some swaps stay close, while others require small adjustments. We ranked these by how well they mimic MSG's clean umami boost.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Miso Paste | 🍳 Cooking | 1 tablespoon per 1 tsp | Fermented, slightly sweet |
| 2 | Soy Sauce | 🍳 Cooking | 1 tablespoon per 1 tsp | Very salty, darkens color |
| 3 | Nutritional Yeast | ✨ Both | 1 tablespoon per 1 tsp | Nutty, cheesy undertone |
| 4 | Shiitake Powder | 🍳 Cooking | 1 teaspoon per 1 tsp | Earthy, woody flavor |
| 5 | Tomato Paste | 🍳 Cooking | 1 tablespoon per 1 tsp | Adds acidity and color |
1 - Miso
Miso paste delivers fermented umami that closely mimics MSG's savory depth. It dissolves easily into liquids and brings a slightly sweet, rounded flavor that works in stir-fries, soups, and sauces.
Use 1 tablespoon miso per 1 teaspoon MSG and cut your added salt by half. The paste thickens thin broths slightly and adds a golden tint to light-colored dishes.
White Miso
Works for: milder dishes, delicate broths, quick marinades
Skip if: you need deeply savory flavor without sweetness
Red Miso
Works for: hearty stews, braised meats, rich sauces
Skip if: the recipe calls for light, clean flavors
If you're short on miso too, fermented umami swaps covers options with similar depth.
Skip if: you need a completely neutral flavor boost.
2 - Soy Sauce
Soy sauce brings concentrated umami from fermented soybeans. It's salty and liquid, so it works best when you can reduce other liquids or skip added salt entirely.
Use 1 tablespoon soy sauce per 1 teaspoon MSG and taste before adding any extra salt. The dark color shows up in light sauces and scrambled eggs, so stick to recipes where browning won't matter.
Out of soy sauce as well? Soy sauce swaps has salty-savory picks that work similarly.
Skip if: you're cooking for someone avoiding soy or need to keep the dish light in color.
3 - Nutritional Yeast
Nutritional yeast offers nutty, cheesy umami without any dairy. It's a powder, so it blends into dry rubs, popcorn seasoning, and creamy sauces without adding moisture.
Use 1 tablespoon nutritional yeast per 1 teaspoon MSG. The flavor is milder than MSG, so you might need slightly more in rich, meaty dishes.
Here's what to know:
- Doesn't dissolve like MSG-stir well to avoid clumps
- Works cold or hot, great for finishing touches
- Adds a faint yellow tint to pale sauces
Missing nutritional yeast too? What to use instead of nutritional yeast lists savory backups that fit.
Skip if: you want a clean, neutral umami hit without any cheesy undertone.
4 - Shiitake Powder
Dried shiitake mushroom powder packs earthy umami from natural guanylates. It brings a woody, forest-floor flavor that deepens broths and stews without adding liquid or salt.
Use 1 teaspoon shiitake powder per 1 teaspoon MSG. The earthy notes show up strongly, so start with half and taste before adding more.
Don't have shiitake powder either? Shiitake mushroom replacements covers earthy umami options worth trying.
Skip if: you're making light, subtle sauces or anything where mushroom flavor would clash.
5 - Tomato Paste
Tomato paste provides glutamates and a tangy edge that brightens savory dishes. It works in sauces, stews, and braises where a hint of acidity and sweetness won't hurt.
Use 1 tablespoon tomato paste per 1 teaspoon MSG and adjust your recipe's liquid slightly to account for the thickness. The paste adds a reddish tint and mild acidity that changes the dish's balance.
Quick specs:
- Best in tomato-based dishes or recipes with existing acidity
- Needs heat to unlock full umami-raw paste tastes flat
- Sweetens as it cooks, balancing salty flavors
Out of tomato paste too? Tomato paste swaps by recipe type has acidic umami picks.
Skip if: you need a neutral flavor or you're working with a dish that can't handle extra acidity.
Final Thoughts on Swapping MSG
There's no perfect replacement. Match the role first, start small, and adjust gradually.
MSG delivers clean umami without adding competing flavors, salt, or liquid. Most swaps bring extra baggage-miso adds fermented sweetness, soy sauce adds salt and color, nutritional yeast adds a cheesy edge. Pick the swap that fits your dish's existing flavor profile and adjust the surrounding seasonings to keep things balanced.
- Closest match - Miso paste for fermented depth
- Easiest grab - Soy sauce for instant umami
- Dietary option - Nutritional yeast for plant-based cooking
Frequently Asked Questions
Yes, but it adds tanginess and complexity that MSG doesn't have. Use 1 teaspoon Worcestershire per 1 teaspoon MSG and reduce any vinegar or acidic ingredients in the recipe.
Use 1 tablespoon soy sauce per 1 teaspoon MSG. Skip any added salt and taste before seasoning further-soy sauce is much saltier than MSG.
It provides savory umami but adds a nutty, cheesy flavor MSG doesn't have. It works best in plant-based dishes where that flavor profile fits naturally.
MSG rarely appears in baking, but if a savory baked good calls for it, use nutritional yeast at a 1:1 ratio. It won't change texture or rise.
Soy sauce works best since it's already a staple in fried rice. Use 1 tablespoon per 1 teaspoon MSG and skip any extra salt to keep the balance right.
5 Best Substitutes for Msg
Ingredients
Method
- Choose your substitute based on the flavor profile and cooking method of your dish.
- For miso and soy sauce, adjust accordingly by reducing added salt and use the stated ratio: 1 tablespoon per 1 teaspoon MSG.
- If using nutritional yeast, stir well to avoid clumps since it does not dissolve like MSG.
- For shiitake powder, start with half the amount and taste before adding more, as the flavor is strong and earthy.
- When using tomato paste, cook it in a little oil for 30 seconds before adding liquids to deepen umami and mellow acidity.
- After adding your substitute, taste the dish and adjust salt and seasoning as needed to maintain balance.
