Shrimp and Spinach Soup

½ cup water
½ cup matchstick-cut, peeled fresh ginger
¼ cup mirin (sweet rice wine)
2 T low-sodium soy sauce
2 (14-ounce) cans vegetable broth
1 lb. medium shrimp, peeled and deveined
2 cups bagged, prewashed spinach (about 2 ounces)

Combine first 5 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp, and cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach, and cook 1 minute, stirring occasionally.