please help me, i just want to make a normal miso soup broth that tastes like the ones served in restaurants. i already have hondashi and other stuff. people say white miso but i see no white miso and everything is so confusing😭 miso paste options: red miso, hikari haccho, barley miso, saikyo sweet miso, dashi miso, 3 year aged miso, brown rice miso, mild sodium miso also, i decided to go for the most expensive brands (hikari) but not sure if the other ones might be better? (awase/marukome/???) side note- how much hondashi should i use? i got a