I'm trying to perfect a lower-salt homemade instant ramen that emulates Ottogi brand cheese ramen. So far I have:

- low sodium chicken stock
- ramen noodles
- dried vegetable mix (bulk section at supermarket)
- "cheese sauce mix" aka the powder in mac and cheese, also available in my supermarket bulk aisle
- sambal oelek for heat

Every option that makes the stock taste more "ramen" adds too much salt but I'm ok with where my experimentation has gotten me thus far.