Reducing the saltiness of commercially prepared seasoning

The only way to reduce saltiness is to dilute it. This will also dilute the flavour. You can, up to a point, mask excessive saltiness with quite a lot of sugar, but that won't work here. Don't believe anyone who tells you that putting a raw potato in whatever you're making will absorb extra salt; this is an old kitchen myth and has absolutely no basis in reality.

If this is dry seasoning, you may be able to physically separate the salt out. Options might include sifting (if the salt is a different size), settling (if the salt is a different density).

You may also be able to perform chemical separation, for example if the salt dissolves in cold water where's the rest of the seasoning does not.

Finally, you could mix your own seasoning!

My simple method is just to use less of the packet. If it's still a little bland, you can always add spices back in (eg, if you want a touch of heat, shake in a little crushed red pepper).

If you're preparing ramen, my uncle's simple method was to stretch it out by adding other vegetables, such as some form of cabbage (eg, bok choy, a couple of shreaded brussel sprouts), some sliced onion, bean sprounts, etc. It's basically a form of diluting, but you're adding things that need to be seasoned, so it won't seem as overly salted.

I am fully in the "make your own" camp here. Get low sodium bullion cubes. Chicken, beef, etc. to use as the base. Then add in the other spices like the onion, garlic, etc. You can mix up a batch and keep it in an old spice jar ready for use.

I did that a lot during hard times.