Udon??

I want to try to re-create this local Japanese place's udon soup. It has a dark broth, sweet and savory, and sour, with soft onions and scallions, udon noodles, and topped with a veggie tempura. I have no idea how to go about doing this. The recipes I have found online don't really have good reviews from those who have tested it out, and my expectations are set super high because they do killer udon noodles at this place. Does anyone happen to have a good recipe?

there is a soup base liquid that kikoman makes and you can find in asian markets. it's concentrated and requires some experimentation to gett the doage right according to you taste. I usuall make it on the strong side. Boil dried udon noodles 3 times in fresh batches of cold water. this helps them to puff up. there is a red pepper blend that has flakes of nori and sesame seeds in it that is super to sprinkle on. the usual condiments include all of yours and also skewers of teriyaki beef and chicken.
bkk

My local supermarket used to carry vacuum-packed fresh udon noodles, and I often enjoyed them in beef broth with chopped scallions.  It was a sad day when they stopped selling those...udon are great soup noodles.

You can find that soup base here:
 
http://veryasia.com/104383.html