I am vicariously enjoying your happy anticipation.
Do report after the event.
Tonight I made a simple no-frills ramen–it’s the one you wanted me to get, the Sapporo Ichiban Original. I didn’t add my usual veggies, just sauteed onions & garlic in olive oil, soy sauce, and a pinch of sugar before I added the water and noodles. Then BTB vegetable and a spoonful of peanut butter. When the noodles were done I added the seasoning packs and a spoonful of white miso. The broth came out really good. That’s what I was craving. Served with sliced green onions and toasted wonton strips on top. Simple, fast, and enough left over for lunch tomorrow. Win-win.
In a word: Glorious.
It’s always lovely to have hot soup, be it Ramen or New England Clam Chowder when snow blows through the chill air. But this was made special by the bonus ingredients. I made it as I described yesterday, and my FiL nailed smoking the pork tenderloin without drying it out (a tricky thing with tenderloin!).
Even better, in digging out my stash of Sapporo Tonkotsu, I found I still had a package of Kitchen Kurume Tonkotsu broth concentrate! Needless to say, the whole dish was further elevated. Of course, now I realize I’m getting low again - 3 Shin Black, 2 Shin Red, 3 Sapporo Original, 1 Sapporo Tonkotsu, and 4 MAMA Tom Yum Goong… 
Very satisfactory report. Thank you!