There are more uses for miso than you can shake a chopstick at. Types
range from very mild to "hang on, mama, my tongue just got pickled!" That's
just my way of saying VERY salty.
I use red miso to make the classic miso soup. Although vegans will eschew
the traditional soup base (made with dried fish flakes -- yummie), it can be
made by skipping the base and just using miso, wakame sea vegetable, and
chopped green onions, small cubes of tofu, etc.
To get a fuller picture, try http://www.miso.or.jp/miso-e/index.html and
branch out from there. There is nothing like a hot steaming bowl of miso
soup to start the day with.