Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1ef7ed5a34e64476b89f3b74d293d267",
    "updated": "2025-05-06T07:04:09.134Z",
    "title": "Spicy Bok Choy and Miki Noodle Soup",
    "subtitle": null,
    "description": "A few years ago, Ky and I took an unforgettable business trip to Southeast Asia. Singapore, Malaysia, Indonesia, and the Philippines each have their unique food cultures, but one thing we enjoyed in nearly every country was soup for breakfast. I loved it: spicy broth, tender noodles, pork belly or seafood, and always a crispy fried egg. Each soup had a perfect balance of vinegar and spice that made me sweat—a lot. It was completely worth it, and surprisingly refreshing in the hot weather. Both flavorful and functional.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "canola oil, divided",
          "finely diced celery",
          "finely diced onion",
          "garlic, minced",
          "grated fresh ginger",
          "salt",
          "thai seasoning (i use club house brand).",
          "thai red chili pepper, sliced",
          "thinly sliced carrots",
          "roma tomatoes, diced",
          "juice of",
          "water, divided",
          "baby bok choy",
          "cilantro leaves, plus more for garnish",
          "eggs",
          "precooked miki, udon, or chow mein noodles",
          "sesame seeds"
        ]
      }
    ],
    "instructions": [
      "BUILDING YOUR MASTER STOCK",
      "Heat 2 tablespoons (30 mL) of canola oil in a large pot over medium-high heat.",
      "Add the celery, onion, garlic, and ginger, and sauté for 2 to 3 minutes while stirring continuously.",
      "Season the mixture with salt and Thai seasoning, then cook for an additional 2 minutes.",
      "Add the sliced chili pepper, carrots, diced tomatoes, and lime juice.",
      "Continue cooking, stirring constantly, for 2 to 3 minutes until the tomatoes start to soften.",
      "Pour in 5 cups (1.25 L) of water and bring to a boil.",
      "Lower the heat and simmer for 20 minutes, or until the liquid reduces by about a quarter.",
      "Add the bok choy and the remaining 5 cups (1.25 L) of water.",
      "Bring the soup back to a simmer and cook for another 10 minutes.",
      "Turn off the heat and stir in the cilantro.",
      "TOP IT OFF WITH AN EGG!",
      "In a medium frying pan, heat the remaining 1 tablespoon (15 mL) of canola oil over medium-high heat.",
      "Crack the eggs into the pan and reduce the heat to medium.",
      "Cook the eggs sunny side up for approximately 5 minutes.",
      "To serve, divide the miki noodles evenly among 4 bowls.",
      "Ladle the hot soup over the noodles.",
      "Place a sunny-side-up egg on each serving and garnish with sesame seeds and extra cilantro leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]