Boil water in a pot, blanch nanohana briefly, then cool in water. Squeeze out excess water and cut into thirds. Mince the green onion and soak vermicelli briefly in water, then cut in half with kitchen scissors.

Remove the vein from peeled shrimp, wash with water, and pat dry. Chop the shrimp finely until sticky.

Mix shrimp, minced green onion, and shrimp ball seasoning in a bowl until well combined.

Heat soup seasoning in a pot over medium heat. Once boiling, scoop shrimp mixture into small balls using a spoon and add to the pot. Cover and simmer on low heat for about 3 minutes.