Vegan Oden

Parboil:
0.5-1 lb daikon, sliced into 1" pieces (2-4 cups)
9oz Shirakiku konnyaku (yam cake)
Broth:
6 cups water
2 packets Riken konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
1 tbsp sake
2 tbsp mirin
1 tsp vegetable bouillon powder
1/2 tsp Yondu
Ingredients:
1 Yukon gold or russet potato, peeled and thinly sliced
12 oz House Foods extra firm tofu
1 package white shimeji mushrooms
1 block dried thick-cut noodles or frozen udon
optional: kirimochi
aburaage
dried daikon strips
konbumaki
shirataki noodles
satoimo
ganmodoki
for serving: Mizkan goma shabu or dressing (traditionally mustard)

If you are going to serve rice with the oden, reserve the cloudy water from rinsing the rice. Fill a medium pot with this cold, cloudy water or use regular water (daikon will be more bitter). 
Add the daikon to the pot. Turn on the stove to medium heat and cook, uncovered, for about 20 minutes. Drain and rinse the daikon in running water. Set aside.

Bring a small saucepan of water to a boil. Meanwhile, score one side of the konnyaku in a crisscross pattern: Make diagonal cuts in one direction about ⅛ inch (3 mm) deep and ⅛ inch (3 mm) apart, then repeat the diagonal cuts in the other direction. This will help the konnyaku absorb more flavors.
Next, cut the konnyaku into thirds crosswise. Then, cut each third in half diagonally, creating a triangle shape.
Place the konnyaku in the boiling water, cook for 3 minutes, and drain. Tip: This helps to remove the odor from the konnyaku.

To the rinsed donabe or large pot (I used 3 qt) add the water and seasonings for the oden broth. Mix well together. Bring to a simmer to dissolve dashi powder. Add potato, daikon, konnyaku, and tofu. Once boiling, reduce the heat to low or medium low to maintain a simmer. Cook, uncovered, for 20 minutes or until potato is cooked. Add shimeji and cook 5 minutes. Add noodles or udon and cook 5 min for noodles or until defrosted for udon. Serve with goma shabu or dressing for more flavor.

Altered from https://www.justonecookbook.com/oden/