Just to start the broth itself I use seaweed, benito flakes, lots of freshly crushed/minced garlic. I'll use dried anchovies if I have them around. Sea Salt added if needed. There's much more to it afterwards. Honestly I never make it exactly the same way each time because I'm never prepared to the T when I want it. But I'm working on my own perfect version of it. It's a slight obsession.