Using a fork poke the meat all over with a fork to tenderize it, lightly season meat with s.a.l.t. sisters blend. Heat a large stockpot over medium-high heat; add olive oil. Sear the meat until charred but still rare, 2 to 3 minutes per side, and then transfer to a plate. Add the onion and ginger to the pot: cook about 5 minutes. Add the broth, water, Bragg, fish sauce, Key West Seafood Rub and kale bring to a boil, reduce heat; cover and simmer about 20 minutes. Taste and adjust seasonings, remove ginger pieces.
Thinly slice the meat against the grain. Drain noodles and divide them among 4 bowls. Top with the broth, beef, bean sprouts, basil, cilantro, green onions and jalapeno to each bowl.