The Truth About Most Instant Foods

Convenient. Cheap. Shelf-stable.

That’s how most people would describe instant meals. When you think of instant foods, what often comes to mind are quick, processed meals with little nutritional value.

But if you’ve ever read the ingredients label on a typical packet, you might notice something troubling: it barely resembles food at all.

When we started Tsubi Soup, we asked ourselves one simple question:

“Why can’t instant soup be clean, plant-based, and truly nourishing?”

As it turns out, the answer lies in what most brands are willing to sacrifice to hit a price point — we decided to do it differently.

In this article, we’re pulling back the curtain on what really goes into most instant soups — and why we’ve made it our mission to be different.

The Convenience Food Trap

Instant soups were born from a post-war obsession with efficiency. Quick to make, cheap to produce, and long-lasting on a shelf. But that convenience comes at a hidden cost — and for decades, no one questioned it.

Today, the processed food industry is worth over $2 trillion globally, yet many of its product offerings are built for profits, not for people.

Most conventional instant meals are:

• Made with low-quality, ultra-refined ingredients
• Flavored with artificial chemicals instead of real food
• Stabilized with fillers and preservatives
• Designed to last, not to nourish
• Often sold in a convenient package or box for easy storage and portion control

It’s not that consumers wanted poor-quality food. They were just never given better options.

The Ingredients No One Talks About

Let’s break down the three biggest offenders in most instant soups — and why they don’t belong in your bowl.

Instead of real spices, herbs, or dehydrated vegetables, many instant foods rely on artificial additives.

1. Fillers: Cheap Bulking Agents, Zero Nutrition

Look closely at that ingredient label, and you’ll probably see names like maltodextrin, modified starch, or xanthan gum. These are not flavor boosters or nutrients — they’re cheap fillers. Fillers are often mixed into instant foods to bulk them up and create a more substantial texture. They are commonly used to prepare instant foods quickly and cheaply, allowing for minimal effort and fast meal assembly.

• Maltodextrin has a glycemic index of 85–105, which is higher than that of table sugar.
• A 2021 study in Cell Host & Microbe found that maltodextrin may weaken immune function and disrupt gut microbiota.
• These ingredients are used to mimic creaminess or richness — without using actual vegetables or miso.

📌 We don’t use fillers — because soup should fill your soul, not just the packet.

2. MSG: Flavor Without Substance

Monosodium Glutamate (MSG) is one of the most widely used food additives, and it is found in many different ingredients and processed foods. It is commonly used to add artificial flavors to instant foods, mimicking or enhancing the taste of quick meals like noodles, rice, and soups. It’s a lab-made compound that adds an umami kick — but often covers up the fact that the base ingredients have no real flavor.

• MSG is a shortcut. It’s used to “upgrade” bland soup — instead of using authentic dashi, miso, or fermented vegetables.

📌 At Tsubi Soup, we believe flavor should come from food, not formulas. We use artisanal Kyoto miso, aged and fermented the traditional way — and real vegetables for a natural depth of flavor.

3. Cheap, Refined Oils

Many instant soups contain canola, soybean, or sunflower oil. Why? Because they’re cheap and shelf-stable — even though they’re among the most processed ingredients in the modern food system. These oils are commonly used in the cooking process of instant foods, but they are not considered healthy options.

• These oils are chemically extracted using solvents like hexane, then refined at high heat — a process that can create oxidized fats linked to inflammation.

For a healthier cooking alternative, choose soups made with whole, minimally processed ingredients and healthy fats.

📌 We said no to seed oils. Our soups use whole ingredients and natural umami — not industrial fats.

Why We Took a Harder Path

When our founder, Tsubi, brought her soup vision to manufacturers in Japan, she was told:

“You’re committing food production suicide.”

Why? Because refusing fillers, seed oils, and flavor enhancers made the process slower, more expensive, and more complex.

But we didn’t start this company to take shortcuts. Our approach requires more time and takes more effort, but it delivers results that are both delicious and nutritious.

We started it to reimagine instant food — using the same level of care and integrity as a home-cooked meal.

Our Rule Is Simple: If We Wouldn’t Serve It to Our Kids, We Don’t Sell It

Every decision at Tsubi Soup comes back to one question: Would we serve this to our own family?

If the answer is no, it never makes it into the bowl. That’s why you’ll never find:

• Fillers or synthetic thickeners
• Artificial flavor enhancers like MSG
• Ultra-refined or hydrogenated oils
• Animal-based ingredients

Instead, you’ll find:

• 30g of freeze-dried, whole vegetables in every prepared soup cube
• Miso crafted by Kyoto artisans with over 200 years of heritage
• Non-GMO, BPA-free packaging and traceable sourcing from trusted Japanese farms
• Nutritious blend of ingredients, including a plant-based source of protein

Just add hot water and serve.

Food That Respects You

It isn’t just about what we leave out. It’s about what we put in — care, quality, and purpose.

Because you shouldn’t have to choose between convenience and nutrition. Between flavor and integrity. Between quick and clean.

You deserve food that nourishes your body and respects your values. When you eat great food made with care, you enjoy every bite and feel true satisfaction from a meal that delivers on taste and quality. And that’s what we’re here to offer — one bowl at a time.

Experience the Difference

Want to taste instant soup made with actual intention?

Explore our collection and find your favorite flavor today.