Indonesia is the birthplace of this type of dish called "soto". It is considered their national dish, enjoyed by the Indonesian people throughout their country.
By and large, Malaysians do welcome all sorts of tastes and flavors from various kinds of gourmets and cuisines that landed on our shores. Invariably, those that conceded to the palate of the locals became an amalgamations of Malaysian flavors.
Traced back in the history, peoples from the two countries do share same forefathers and in a distant past we did experience an exodus of Javanese ethnic crossing over and made Malaysia as their home. And they brought together their cooking styles.
Soto has made an entry into the long list of Malaysian food variations long ago. Little doubt, it's well-loved by Malaysians.
There are some variants in preparing soto, and that depends on from which part of Indonesia it is originated from. I'm used to this type of soup composed of broth, meats or meatballs and vegetables. Some people prefer it to be taken together with noodles or maybe rice cakes. Mind you, there are plenty of adds-on that make compatible to go with soto.
My preference is always the soup, meatballs and vegetables with no other adds-on, fondly called as "Soto Kosong" and that had been my dinner for tonight.