Does miso ramen in Tokyo tend to reward the detour more when the shop makes its own paste, or is the broth construction what actually matters?

Something I keep turning over is whether the miso itself is the variable that separates a bowl worth crossing town for from one that's just fine. There are shops that source a single regional paste and build everything around it, and there are others where the miso component is clearly a blend tuned specifically for the broth. Both approaches can produce something memorable, but I'm not sure which one tends to be more reliably worth the effort. The paste choice feels like it should be the signal, but the broth construction, the fat, the tare balance, the way heat is managed, might be doing more of the actual work than the paste origin lets on. Curious whether anyone has a strong sense of which shops on this list are doing something distinctive at the paste level versus the ones where the real craft is in how everything gets assembled.