you can use the miso soup as a poaching liquid or condense it down as a sauce -always assuming you don't just serve it after each meal.
Tofu you can use in a stirfry with veges and your choice of Asian sauces - oyster, teriyaki, chilli, satay, honey soy and garlic, etc. You can deep fry it and make agedashi tofu which I think uses miso soup as the dipping sauce from memory. Crumb the tofu. Marinate the tofu cubes and add to a salad. Do tofu and vege kebabs.
Oils go off, so depends how long you have had them, whether they have been opened and how you have stored them as to whether you should even bother keeping them. If the oils are any good, you can add any of the nut flavours to stirfries or soups, mix in with you cooking oil of choice for an added flavour. Truffle oil can be used as a salad dressing.
Truffle butters can be mixed through mashed potato for a bit of a difference.
Not familiar with the first two items, although I assume them to be cheeses. If so, fondues, souffles, quiches - so very much depends on what type they are. A blue could be served over a steak. A creamy cheese, like a brie, could be stuffed into a chicken breast or into a rissole. A cheddar - well so many options!