Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5fe07955c15d42248994d07d677b2023",
    "updated": "2025-04-26T00:13:14.430Z",
    "title": "Tuna and Shiitake Mushroom Soup",
    "subtitle": "This Japanese-inspired soup offers a savory umami flavor thanks to the shiitake mushrooms and miso. Umami, often described as a \"pleasant savory taste,\" is recognized as one of the five basic tastes, alongside sweet, sour, bitter, and salty.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water",
          "dried whole shiitake mushrooms",
          "bragg liquid aminos",
          "honey",
          "fresh button mushrooms, sliced",
          "low-sodium chicken base",
          "organic miso (yellow, shinshu miso)",
          "peeled ginger",
          "(4\") slices soft, silken tofu",
          "(6 ounce) can low-sodium tuna, drained",
          "green scallions, white and green part finely chopped"
        ]
      }
    ],
    "instructions": [
      "Bring 5 cups of water to a boil in a saucepan or tea kettle.",
      "Place the dried shiitake mushrooms in a bowl, cover generously with boiling water, and set aside to rehydrate.",
      "Pour about ½ cup of the boiling water into a large, heavy nonstick skillet.",
      "Add the Bragg Liquid Aminos and honey to the skillet and stir to combine.",
      "Add the sliced fresh mushrooms to the skillet, cover, and simmer over medium-low heat until tender, approximately 2 minutes.",
      "Remove the skillet from the heat and set aside.",
      "Retrieve the rehydrated shiitake mushrooms from the bowl using a slotted spoon.",
      "Combine the rehydrated shiitake mushrooms with the cooked fresh mushrooms in the skillet.",
      "Strain the mushroom soaking liquid to remove any sediment.",
      "In a separate saucepan, combine the remaining boiling water, the strained mushroom liquid, chicken base, miso, and ginger slices. Whisk well to incorporate.",
      "Bring the mixture to a simmer over medium heat and cook for 5 minutes.",
      "Discard the ginger slices and maintain the soup at a warm temperature.",
      "To assemble the soup, place a slice of silken tofu in each of 4 warmed soup bowls. Top with the cooked mushroom mixture and drained tuna.",
      "Ladle the hot miso broth evenly over the tofu, mushrooms, and tuna. Garnish with the chopped scallions."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]