Carroll Garden's ramen restaurant prominently features a Jewish-New Yorker theme on their regular menu, from ramen with matzo balls to a brunch version with lox. Check out their Rosh Hashanah recipe, inspired by the holiday's traditional apples and honey.



Honey Apple Miso Broth (restaurant quantities, divide by 6 if you don't want too much!)

--7 lbs Apple
--8 lbs Miso
--1 Cup Honey
--3 lbs Onion
--64 oz Water


1. Caramelize onion until golden brown and reduced to 1 lb. Remove and set aside.

2. Saute apple and honey for 30 minutes. Add miso and continue cooking for another 30 mins or until it has cooked down to a thick paste. Add onion and water and bring to simmer.

3. Carefully blend with an immersion blender until smooth. 

Poached Chicken (each chicken breast serves 3-4 people)

--1 Cup Mirin
--1/2 Cup Ginger
--1/2 Cup Sake
--1 tsp Black Peppercorn
--1 tsp Sugar
--4 Chicken Breasts 

1. Combine first 5 ingredients and bring to a simmer. Gently add chicken and poach at a light simmer for 30 mins, or until internal temp of chicken reaches 160 degrees.

2. (Poach apple in same liquid.)

In each bowl combine:
6 oz cooked Ramen noodles
1 medium poached egg, cut length wise
2 Matzo balls
2 oz Scallions
1/3-1/4 sliced poached chicken 
Honey Apple Miso broth
Poached honey apples to garnish