Sesame Ginger Ramen Broth Bombs

Combine vegetable broth, ginger, garlic, soy sauce, rice vinegar, sesame oil, maple syrup (if using), and dried shiitake mushrooms (if using) in a large pot.

Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes to allow the flavors to meld.

Remove from heat and let cool slightly. If using dried shiitake mushrooms, remove them and either discard or chop them finely and set aside to add to the broth bombs.

Carefully pour the broth into a blender or food processor and blend until smooth.

Strain the broth through a fine-mesh sieve to remove any solids. This will ensure a smooth final product.

If desired, add any cooked toppings like mushrooms or tofu to the silicone sphere molds (or ice cube trays).

Pour the strained broth into the molds, filling each cavity. If using sphere molds, ensure the top and bottom halves are filled evenly.

Freeze for at least 4 hours, or until completely solid.

Once frozen, remove the broth bombs from the molds. If using sphere molds, join top and bottom halves.

To serve, drop one or two broth bombs into a bowl of hot water (about 1-2 cups per bomb). Stir until the broth bomb is completely dissolved.

Garnish with chopped green onions and sesame seeds. Add noodles, seaweed, or other desired toppings to create a full ramen soup.