Heat peanut oil in a large pot over medium heat.

Add ginger and garlic to the pot and cook until fragrant and tender, about 3-4 minutes.

In a separate bowl, combine 1 cup of chicken broth with cornstarch and mix until smooth.

Pour the cornstarch mixture into the pot, then add the remaining chicken broth, tofu, straw mushrooms, bamboo shoots, soy sauce, rice wine vinegar, sugar, and crushed red pepper flakes.

Bring the soup to a boil, then reduce heat and cook until slightly thickened.

Add the frozen oriental-style vegetables, shrimp, and chopped cilantro to the pot.

Simmer until the vegetables and shrimp are heated through. If using fresh shrimp, simmer until they turn pink and opaque, about 15 minutes.

Stir in the chopped fresh spinach and simmer until the spinach is just wilted before serving.