Rice Cake Soup

I kind of think this is the Asian version of chicken soup with dumplings. Since we're vegetarian, there's no chicken :)

Ingredients
2 tablespoons vegetable oil
1/2 medium onion chopped
2-3 cloves of garlic
one stalk celery thinly sliced
1/2 cup of cubed daikon radish
4-6 cups of water
~2 tablespoons gochugaru (optional for a spicy soup)
1/2 (1kg?) package of rice cakes
1-2 cups of beansprouts
2-3 green onions chopped
one or two sheets of dried Seaweed/laver/Gim torn into small pieces
1 egg beaten

1. Pour the rice cakes into a bowl and cover it with water to soak for 15-30 min
2. In a medium or large pot (depending on how much you want to make), fry the onions and garlic in the oil until soft over a medium low heat.
3. Add the celery and daikon and saute until the start to soften.
4. Add the water and the optional gochugaru- if want it spicy.
5. Drain and rinse the rice cakes then add them to the soup pot. Increase the temperature to medium or medium high, bring to a boil then reduce the temp to simmer the soup until the rice cakes have softened, about 10 minutes?.
6. One at a time add the beansprouts, seaweed and drizzle the egg into the soup at the end.

Ebon thinks adding carrots makes it too sweet.