Thai Coconut Curry Soup

Name: Thai Coconut Curry Soup
Ingredients: 6 cups low-sodium vegetable broth, divided; ¾ ounce dried shiitake mushrooms; 1 tablespoon extra-virgin olive oil; 1 ½ cups chopped onion; 2 teaspoons grated fresh ginger; 2 jalapeño peppers, minced; 1 ½ tablespoons Thai red curry paste; 1 ½ tablespoons reduced-sodium tamari; 1 ½ teaspoons lime zest; ¼ cup lime juice; ½ teaspoon salt; 2 ¼ cups coconut milk; 12 ounces diced extra-firm tofu (1/2-inch); 3 ounces fresh oyster mushrooms or other wild mushrooms, chopped; 4 cups chopped mature spinach (5 ounces); Fresh cilantro for garnish