What do you add to your bone broth? Looking for ideas to spice mine up

I’ve been making a bunch of bone broth lately, after realizing how similar it is to ramen broth, which I’ve begun to use it somewhat interchangeably with for when I want ramen (which is very, very often). I tend to make my broths out of multiple types of animals bones and so never really get a distinctly porky or distinctly beefy taste, which I enjoy. However, I was wondering what other people might add to there’s to enhance their flavors. My regular bone broth recipe goes as follows:

1. Two pigs feet, split lengthwise, measuring at about 6-8 inches

2. Around 1-1.5 lbs of chicken wings that I’ve broken in half with the back of a meat cleaver

3. Between 1.5-2 lbs of beef marrow bones

4. Two entire cloves of garlic with the outer flaky layers still on

5. An entire shallot, cut in half, with the outer flaky layers still on

6. Two yellow onions cut in half, with the outer layers still on

7. Three large carrots cut in about 1 inch pieces

8. A half lb of mushrooms

9. One entire baby bok choy

10. Around 1 tbsp of apple cider vinegar

I’ll Blanche the pigs feet and marrow bones, placing them in and bringing a stockpot of cold water to a boil then letting them remain for about 15 minutes before emptying the used water full of impurities before drying and roasting the pigs feet, marrow bones, and chicken wings on a cookie sheet for 45 minutes at 450 degrees. Once they’ve roasted, they go back into a pot of cold water, brought to a boil, the. Reduced to a simmer.

While the fresh water comes to a boil with the meats in it, I’ll cut all the veggies and aromatics, then roast those as well for around 25 minutes at 450 degrees before throwing them all in, which is why I leave the outer flaky layers on, so they brown and burn a bit to give an extra roasted flavor, then simmering the entire thing for around 24 hours. At the end, I’ll let it sit, remove the layer of fat from the top, and my bone broth is good to go.

I was hoping to get some ideas for new things to try adding to the broth during its actual cooking process, different veggies, meats, etc. and hearing any advice on my current recipe/process. Thanks for the help friends

bon appetit