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": "ac6d188a55374a41bf4779418e6f508c",
    "updated": "2025-05-18T01:47:31.563Z",
    "title": "Mushroom Miso Soup with Greens",
    "subtitle": null,
    "description": "Miso soup is comforting on its own, and this version is hearty enough to enjoy without dumplings. The darker your miso paste, the saltier and more pronounced the broth will be, so start with less if you're using a dark brown or red type, then add more gradually by the teaspoon until it suits your taste. If you have multiple kinds of miso paste available, blending them can create a richer flavor. The broth can be prepared a day or two ahead and reheated just before serving alongside the dumplings—having a stockpile of frozen dumplings on hand makes this a quick and nourishing weeknight meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water or vegetable stock (preferably homemade).",
          "two (50.8 mm) squares kombu",
          "dried shiitake mushrooms",
          "light-colored miso paste",
          "soy sauce",
          "sugar",
          "fine sea salt",
          "firm tofu (about one-third of a 396 g package), cubed",
          "wakame",
          "watercress sprigs or baby spinach",
          "assembled dumplings, fresh or frozen",
          "scallions, white and green parts, thinly sliced on the bias, for garnish"
        ]
      }
    ],
    "instructions": [
      "Bring the water or stock to a gentle boil in a pot or saucepan.",
      "Remove from heat and add the kombu and dried mushrooms.",
      "Cover with a lid or plate to trap steam and let it steep for 30 minutes.",
      "Strain the broth and return it to the pot.",
      "Discard the kombu.",
      "Trim and discard the mushroom stems, then thinly slice the caps.",
      "In a small bowl, whisk the miso paste with a ladle or two of the warm broth until smooth, then stir this mixture back into the pot.",
      "Just before serving, gently simmer the broth and add soy sauce, sugar, and salt.",
      "Adjust seasoning by adding more miso, salt, or soy sauce according to taste.",
      "Add the sliced mushrooms and tofu to the broth.",
      "Soak the wakame in cold water for 5 minutes.",
      "Drain and squeeze out excess water; if using whole-leaf wakame, roughly chop it into bite-sized pieces as needed.",
      "Stir the wakame into the soup.",
      "Distribute the watercress or baby spinach evenly among four bowls.",
      "Cook the dumplings according to their individual instructions, then place six dumplings atop the greens in each bowl.",
      "Pour the hot broth over the dumplings and greens, garnish with sliced scallions, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]