Tonjiru - pork slices and vegetables in a miso soup
Miso fried pork slices/pork belly with leek or onion or whatever veggies you fancy
You can also make a miso soup with any soup stock you have and make noodles in it.
Salad dressing, to taste and to take note of how salty your miso is
Typically miso will only be added at the last step of cooking because the taste of it changes if boiled or cooked at high temperatures and it burns insanely easy. You can bake fish with a bit of it but you have to be careful of burning it (it also gets saltier). Stirred into sauces for stuff like topping peanut noodles or fried tofus and such are probably also doable.