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?
Does one tend to have more? I’m looking for absolute mgs and percent!
Just answering the "soy sauce" part of your question. The "bouillon" part of your question is completely unanswerable given the vast range of products that call themselves bouillon. For that, read the package.
For soy sauce, there's a paper. Naturally fermented soy sauces contain l-glutamic acid, rather than MSG, and they contain between 8.77 and 147.98 mg/mL of it (note the very wide range there). If you want an exhaustive treatment of everything that's in your soy sauce, read the rest of the paper.
