Regarding MSG. I'm convinced that MSG is a complement to salt. If I had to choose between adding just salt or MSG, I'd go with salt.

I make a "savory salt" mixture that I use in place of salt everywhere except for things like pasta water.

It's 90% salt. 7.5% MSG. 2.5% I+G. All by weight.

If I didn't have I+G, if just do 10% MSG. But the I+G seems to additionally boost the MSG.