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": "60783a5bd34b4b6690f8d0c83f39f377",
    "updated": "2025-05-18T00:20:17.888Z",
    "title": "Vegetarian Kimchi Ramen",
    "subtitle": "Soft Tofu, Crispy Scallions, Tender Greens",
    "description": "I sometimes hesitate to use so much of my homemade kimchi in a single recipe, but this ramen makes it worthwhile. It offers a tangy, rich comfort food experience, featuring deep earthy notes from shiitake mushrooms and a luscious finish from toasted sesame oil. The dish is completed with soft pieces of tofu and crispy scallions, providing warmth and nourishment during the coldest winter days. Using well-fermented kimchi greatly enhances the flavor, and homemade kimchi is preferable, especially because it provides the essential kimchi brine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "neutral-tasting oil",
          "toasted sesame oil",
          "white onion, cut into thin strips",
          "drained, very fermented napa cabbage kimchi or store-bought, chopped",
          "water",
          "kimchi brine",
          "four (50.8 mm) squares kombu",
          "dried shiitake mushrooms",
          "fine sea salt",
          "sugar (optional).",
          "dried or fresh ramen noodles",
          "soft tofu (about half of a 14 ounce container).",
          "loosely packed trimmed tender greens and fresh herbs, such as watercress, baby spinach, or arugula, and basil or cilantro, or combination",
          "crispy scallions",
          "toasted sesame seeds"
        ]
      }
    ],
    "instructions": [
      "Heat the neutral oil and toasted sesame oil in a saucepan or Dutch oven over medium heat.",
      "Add the onion and cook, stirring occasionally, until it softens, about 3 to 5 minutes.",
      "Stir in the chopped kimchi and cook for 1 minute until fragrant, then pour in the water and kimchi brine.",
      "Bring the mixture to a boil.",
      "Remove from heat, add the kombu and dried shiitake mushrooms, cover the pot, and let it stand for 45 minutes.",
      "Remove the kombu and mushrooms, squeezing them to extract as much liquid as possible.",
      "Set aside the mushrooms and discard the kombu.",
      "Trim the mushroom stems and discard them.",
      "Slice the mushroom caps into thin strips and return them to the kimchi broth.",
      "Add the salt, taste the broth, and adjust seasoning with more salt and a pinch of sugar if desired.",
      "Keep the broth covered over low heat until ready to serve.",
      "In a separate saucepan, bring salted water to a boil.",
      "Cook the noodles in a strainer basket or pasta insert until tender—usually 4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh noodles.",
      "Lift the noodles out, reserving the cooking water, and rinse thoroughly under cold running water to remove excess starch.",
      "Briefly dip the noodles back into the hot water to warm them.",
      "Divide the noodles evenly among four bowls.",
      "Spoon soft tofu over the noodles in each bowl.",
      "Ladle the hot kimchi broth over the noodles and tofu.",
      "Top each bowl with the tender greens, fresh herbs, crispy scallions, and toasted sesame seeds, then serve immediately."
    ],
    "notes_ingredients": "Homemade kimchi should be at least a month old; if using store-bought, ensure it has a tangy and vibrant flavor. Read the ingredients carefully to avoid products containing fish or shrimp.",
    "notes_instructions": "Variation: For a richer dish, add a poached egg to each bowl before serving. Kimchi brine is the liquid that accumulates during fermentation. To collect it, hold the kimchi in place with your hand or a slotted spoon and pour the brine from the jar into a bowl or measuring cup. Alternatively, gently squeeze the kimchi itself over a bowl to extract the brine."
  }
]