Soften cream cheese in microwave.
Heat vegetable stock in saucepan to a simmer, then add salt, 5317 Light Colored Soy Sauce Powder and 7400 Komi⢠Powder and mix until dissolved.
Remove from heat and mix in cream cheese and half & half. Add chipotle pepper, adobo sauce and lime juice.
Mix with immersion blender until fairly smooth.