Gingery Shrimp with Udon Soup

Name: Gingery Shrimp with Udon Soup
Ingredients: 1 cup 250 mL julienned carrots; 1 cup 250 mL snow peas, cut in half crosswise; 5 leaves napa cabbage, cut crosswise into 1-inch-wide strips; 4 oz 113 g spinach, coarse stems removed and leaves cut crosswise into 1-inch-wide strips; 6 oz 170 g dried udon noodles; 1 carton CAMPBELL'S® Ready to Use Pho Broth; 1/4 cup 60 mL reduced sodium soy sauce; 1/4 cup 60 mL mirin (Japanese sweet rice wine); 2 pieces peeled, sliced fresh ginger root (2x4 inches); 4 fresh shiitake mushrooms, stemmed; 1 lb 454 g shrimp, peeled and deveined; 2 green onion (white and green parts), cut crosswise into 2-inch pieces and julienned; 1 tbsp 15 mL toasted sesame seeds