Rehydrate the wakame in plenty of water, drain, and chop coarsely. Cut the bamboo shoots into wedges and slices as described. Trim and cut the nanohana into 5cm pieces.

In a plastic bag, combine ground chicken, wakame, and meatball seasoning ingredients. Knead until sticky, then cut the tip of the bag to form meatballs.

Boil water in a pot, blanch the nanohana briefly, and drain.

Heat water in a pot over medium heat. Once boiling, squeeze meatballs into the pot. Skim off any foam, then add broth seasoning and bamboo shoots. Cover and simmer on low heat for 4–5 minutes.