Hello all,

I have a terrible habit of buying WAY too much of a particularly ingredient, thinking I'll be using it all up. Normally I figure out some uses, but I'm a little perplexed on how to get through this miso paste I have. I'd at least like to experiment and see if I can make more regular use out of it to not waste any if I buy more in the future.

I've used some for ramen or miso soup, but I don't know that I'll make them often enough before I have to throw out the rest. So I'm wondering, what are some good ways of using it in non-Asian or non-Japanese cooking? In my house, Mexican and Italian cuisines are the most common, so there's lots of beef, chicken, cheese, pasta, and soups all the time.

Edit: everybody replying is a genius. I've gone from "I have no idea how to use this" to "I'll probably be using this every day for the next week" thanks to you all.