In a small bowl, whisk together egg, flour, and 1/2 tsp. Black Garlic Salt. Pour batter into a piping bag or zip-top bag and set aside. Season steaks with 4 tsp. Black Garlic Salt and set aside. To a large pot add beef broth, kombu, mirin, sugar, Ground Ginger, and 4 tsp. Black Garlic Salt. Stir, bring to a boil, then reduce heat to low and simmer for 20 to 25 min., or until kombu is soft and foam subsides. Meanwhile, heat a large pan over medium-high heat, add canola oil, and sear steaks 2 min. per side., or until browned with a slightly pink center. Transfer steaks to a cutting board to rest for 5 min., slice into strips, and set aside. When broth is finished, remove kombu and cut about a 1/8-inch hole at the tip of the piping bag or corner of the zip-top bag filled with batter. Make sure broth is at a low simmer (hot but with minimal movement) and pipe batter into broth with a quick, back-and-forth motion. Allow dumpling noodles to sink and then float as they cook. If needed, use a spoon to push cooked dumpling noodles to the side and finish piping remaining batter into hot broth. Ladle broth and dumpling noodles into bowls. Garnish with soft-boiled eggs, radishes, scallions, jalapeno, and sliced steaks.