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I bought some to make soup but prefer the white miso for soups. I have discovered that red miso is delicious with pork thanks to someone here in this forum whose name is escaping me at the moment. (I marinate with pork/red miso/soy/water for a few hours, drain and cook)
I also discovered it's delicious in beef strongaff. I marinated some beef cubes in red miso overnight. I then made my beef stroganoff like normal using the red miso beef and it was DELICIOUS. I only added red wine, mushrooms and sour cream to a bit of beef stock. Everyone was commenting that the stroganoff was extra tasty tonight.
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