I only recently learned to cook with miso- aside from making soup, that is- and I LOVE it. It's the perfect umami blast for all sorts of foods, especially roasted veggies.
To be honest, I've tried adding it to all sorts of things. Canned tomato soup? Whisk a big spoonful of miso with some boiling water and add it in; instant protein, instant depth of flavor. Or try using it instead of anchovy paste to boost flavor in Italian sauces. It really works with so many cuisines and foods, not just Asian.
Here's a recipe we had last week for roasted broccoli and tofu with creamy miso dressing:
https://www.bonappetit.com/recipe/roasted-broccoli-and-tofu-with-creamy-miso-dressing. Amazeballs!
Edited to add: The trick to using it is to whisk it with enough boiling water to make a looser, easily dissolvable paste. I usually just spoon a big spoonful into a big Pyrex mixing cup and add a few tablespoons of hot water, just enough to make it mixable by whisk. Then I either add it to my dish, or add things to the miso paste to make a glaze. Roasted root veggies are incredible with this mixing-cup miso paste, into which you whisk a fair amount of maple syrup, thyme, garlic, or whatever you have on hand that sounds good. :-) Red miso is my favorite because it's so bold, but it's all delicious.