Put it in a cheezy sauce. Make miso baked aubergine. I use it instead of stock in soup a tablespoon should be enough for that. It’s good in creamy things such as a creamy cauliflower or broccoli soup combined with nutrional yeast. Perhaps follow a miso soup recipe for something more traditional. I love to stick noodles, tofu and veggies in it too. It’s also in lots of the recipes in HNTD cook book if you have it.
Be sure to never boil it…add it last after cooking…GREAT in a homemade salad dressing…I mix miso, fresh squeezed orange or lemon, Dijon mustard and herbs or whatever I want that day! LOVE miso… also I take nut butter, liquid aminos, and spicy mustard and make a sauce for my veggie stir fry (no oil in my stir).
I mixed it with some water, then added mushrooms green onions cilantro tofu and some other things. The broth tasted like water. I guess I didn’t use enough? At the same time, I remember how little bouillon I would use to make veggie broth so I think I was treating it like that thinking it’s super concentrated, when it’s clearly not, judging by the very bland flavor.