Chicken dumpling soup pasta

Make soup with A. Put water in a pot, bring to a boil, add A, simmer for 50 minutes, adding water, and rub it with a colander.

Make chicken broths. Put all the ingredients from B. into a bowl and knead well until they become sticky. Boil water in a pot and add a pinch of salt (not included) to boil the chicken balls, roll them into bite-sized pieces.

Once it floats, pour in some salt (not included) ice water.

Prepare the soup ingredients. Cut carrots and shiitake mushrooms into thin slices, divide the shiitake mushrooms into ovaries, shred the celery, cut the onions into 1cm wide, cut the onions into 2cm wide, and cut the cherry tomatoes in half lengthwise.

[1] Add [4] and [3] to 1.2 liters and simmer for 20 minutes. Cut the long onion into 2cm wide pieces, and when it's soft, season with soy sauce.

Boil the cappelini in boiling water with a 1% salt concentration, pour it into a colander [4] and garnish with Parmesan cheese.