Soto is one of the traditional foods melayu Indonesia. These foods can be said the soup, but soup is slightly different from Soto, the difference lies in its menu ingredients and soup or gravy over to his or oily broth, while the soup is more clear or translucent. In Indonesia, many types of Soto, in each different area, different from the name soto, soto material and its contents.

A tasty, mild soup, soto is made using herbs, coconut milk and pieces of organs or meat – either chicken or beef. Often eaten with cubes of compressed rice called nasi himpit, this popular dish comes in different versions depending on the region it comes from, ranging from mild to spicy.

The meats that are most commonly used are chicken and beef, but there are also variations with offal, mutton, water buffalo meat and pork. The soup is usually accompanied by rice or compressed rice cakes (ketupat or buras). Offal is a very common ingredient in soto, and is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and pocket tripe), omasum (book/bible/leaf tripe) and the intestines are all eaten.

Other ingredients of soto include soon alternatively spelled as sohun (rice vermicelli), mung bean sprouts and scallion.
Soto spices include the following: shallot, garlic, turmeric root, galangal, ginger, coriander, salt and pepper.
Soto can have a clear broth, a yellow transparent broth (coloured with turmeric) or a milky coconut-milk broth.