Stir in ginger and garlic and cook 3 minutes, until tender.
Stir together 1 cup broth with cornstarch.
Add mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper, remaining broth and cornstarch mixture to the pot.
Bring to a boil and cook until thickened.
Stir in frozen mixed vegetables, shrimp, and cilantro.
Simmer until shrimp is opaque, about 10 minutes.
Stir in spinach until just wilted, 2 minutes.
Serve at once.
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